Description
Learn how to make Easy Chicken Stewed Louisiana Style with this step-by-step guide. Enjoy the best flavor with this simple recipe.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 3 tbsp vegetable or canola oil, divided
- 1/2 cup all-purpose flour
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 1 (14.5 oz) can crushed or diced tomatoes, undrained
- 1 tbsp paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (or more, to taste)
- 1 bay leaf
- Cooked white rice, for serving
- Crusty French bread, for serving (optional)
Instructions
- Season chicken pieces with 1 tsp salt and 1/2 tsp black pepper.
- Heat 1 tbsp oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown chicken in batches until golden, then remove and set aside.
- Reduce heat to medium. Add remaining 2 tbsp oil to the pot, then gradually whisk in the flour. Cook, stirring constantly, for 8-10 minutes until the roux is a rich, peanut butter-like brown.
- Add diced onion, celery, and bell pepper to the pot. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute more until fragrant.
- Gradually whisk in chicken broth, scraping up any browned bits. Stir in tomatoes, paprika, thyme, cayenne pepper, and bay leaf.
- Return browned chicken to the pot. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is tender and flavors have melded.
- Remove bay leaf. Taste and adjust seasonings as needed. Serve hot over fluffy white rice with crusty French bread, if desired.
- Prep Time: 20 mins
- Cook Time: 1 hour