Description
Discover how to make Easy Chicken Stewed Louisiana Style with our step-by-step recipe. This easy-to-make dish brings out the best flavor of the South.
Ingredients
Scale
- 2 tablespoons vegetable oil (plus more for browning chicken)
- 2 lbs boneless, skinless chicken thighs, cut into 1–1.5 inch pieces
- Salt and freshly ground black pepper, to taste
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 – 1/2 teaspoon cayenne pepper (adjust to desired spice level)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep Ingredients: Dice chicken, chop onion, celery, bell pepper, and mince garlic. Measure out spices.
- Brown Chicken: Heat 1 tbsp oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown in batches until golden. Remove and set aside.
- Make Roux: Reduce heat to medium. Add 1/4 cup oil and 1/4 cup flour to the pot. Whisk continuously for 8-12 minutes until a deep peanut butter color.
- Sauté Aromatics: Add chopped onion, celery, and bell pepper to the roux. Cook 5-7 minutes until softened. Add minced garlic and tomato paste; cook 1 minute until fragrant.
- Simmer Stew: Gradually whisk in chicken broth until no lumps. Stir in thyme, smoked paprika, garlic powder, onion powder, and cayenne. Bring to a simmer, add chicken back to pot, cover, and simmer on low for 45-60 minutes until chicken is tender.
- Finish & Serve: Taste and adjust seasonings. Stir in fresh chopped parsley just before serving. Serve hot with white rice, cornbread, or crusty bread.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins