Cajun Chicken Stew
Cajun chicken stew is a flavorful way to prepare juicy chicken, slow cooked in a creamy broth and you can do it all with one pot.
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Servings: 6 serving
Ingredients
- 2 pound dark meat chicken
- salt pepper to taste
- oil for cooking
- 8 tablespoon butter
- 1 cup all-purpose flour
- 1 medium yellow onion, diced
- 2 ribs celery, minced
- 4 cloves garlic, minced or pressed
- 1 medium green bell pepper, diced
- 4 cup chicken stock
- 1 tablespoon cajun seasoning
- 5 sprigs fresh thyme
Instructions
- First, pat dry and season the chicken with salt and pepper. With a normal pot you can fit 2 pounds of chicken, even if you mix legs and thighs.
- Before starting, prep all the ingredients so that they are easy to get reach.
- Now, in a large pot on medium high heat, add a little oil then sear the chicken. You only want to sear it until you have some brown and golden areas. You’re not going to cook it all the way through.
- Once the chicken is seared, lower the heat to medium then add in the stick of butter. After the butter has melted add in the flour. Using a whisk begin to stir.
- Continue to whisk the flour with the butter while trying to scrape the bits left from the chicken off the bottom. Whisk the flour until it turns a brown color and has a very nutty scent coming from the pot. The roux will break down into a paste over time and resemble melted chocolate ice cream. This can take up to 15 minutes of whisking.
- Once the roux is thinner and browned, add in the chicken broth. There will be steam but no worries. Now, bring the broth up to a simmer, you can turn the heat up to speed this.
- Allow the broth to simmer and thicken for a few minutes while stirring. After about 3-5 minutes of simmering add in the ingredients and lower the heat to low-medium.
- Toss in the seasonings, then the chicken and lastly the raw veggies. Cover the pot and allow them to cook and simmer for about 45-60 minutes. Coming back occasionally to stir.
- Once the chicken has been slow cooked and is done you can turn off the heat.
- Allow it to cool a bit then serve.
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