Easy Louisiana Style Chicken Stew (Print Version)

Comforting Southern stew with tender chicken in savory tomato sauce

# What You Need:

→ Chicken

01 - 1.5 lbs bone-in, skinless chicken thighs or drumsticks
02 - 1 tsp salt
03 - 1/2 tsp black pepper

→ Vegetables

04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 1 (14 oz) can diced tomatoes

→ Seasonings

09 - 1 tsp smoked paprika
10 - 1/2 tsp cayenne pepper
11 - 1 tsp dried thyme
12 - 1 bay leaf
13 - 1 tsp dried oregano

→ Liquids

14 - 2 cups chicken broth
15 - 2 tbsp vegetable oil
16 - 1 tbsp Worcestershire sauce
17 - 1 tsp hot sauce

→ To Serve

18 - Cooked white rice
19 - Fresh parsley, chopped

# How to Prepare:

01 - Season the chicken pieces thoroughly with salt and black pepper on all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add chicken and brown on all sides for 5-7 minutes. Remove and set aside.
03 - In the same pot, add onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
04 - Add garlic and cook for 1 minute, stirring frequently to prevent burning.
05 - Stir in smoked paprika, cayenne, thyme, oregano, and bay leaf. Add canned tomatoes with juice and Worcestershire sauce.
06 - Return browned chicken to the pot. Pour in chicken broth and bring to a simmer.
07 - Cover and simmer on low heat for 35-40 minutes until chicken is cooked through and tender.
08 - Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.
09 - Remove bay leaf. Serve hot over cooked white rice, garnished with chopped parsley.

# Expert Advice:

01 -
  • The tomato based gravy is thick enough to spoon over rice but light enough to feel comforting not heavy
  • One pot means maximum flavor minimum cleanup and more time enjoying your meal
02 -
  • Browning the chicken first creates fond those flavorful brown bits stuck to the bottom of your pot that make the sauce taste like it cooked all day
  • Letting the stew rest for 5 minutes off the heat before serving allows the sauce to thicken slightly and the flavors to meld together
03 -
  • Make this stew a day ahead the flavors develop beautifully overnight and it reheats even better
  • Keep the skin on chicken while cooking for extra flavor then remove before serving if preferred

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