Serves 4
75 min
Cajun Chicken Stew
Recipe GLPRc50cffdb9e03ee
A rustic and flavorful Cajun-style chicken stew built on a rich chocolate-brown roux. Bone-in chicken thighs and drumsticks simmer with the holy trinity of Cajun vegetables—onion, celery, and green bell pepper—along with warming Cajun spices. The result is a deeply savory, comforting one-pot meal finished with fresh scallions.
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Ingredients
4 tablespoons olive oil, divided
1 white onion, diced
1 celery stalk, diced
1 green bell pepper, diced
8 bone-in, skin-on chicken thighs and drumsticks
salt
black pepper
4 tablespoons all-purpose flour
1 tablespoon Cajun seasoning
2½ cups chicken broth
½ cup scallions, chopped
Directions
Heat 2 tablespoons of olive oil in a large, deep pan over medium heat. Add the diced onion, celery, and green bell pepper. Sauté for 10 to 12 minutes, stirring occasionally, until the vegetables have softened and begun to release their flavor.
Transfer the softened vegetables to a clean plate or bowl and set aside.
Increase the heat under the pan to medium-high and add the remaining 2 tablespoons of olive oil.
While the oil heats, generously season all the chicken pieces on both sides with salt and black pepper.
Working in batches to avoid overcrowding the pan, place the chicken pieces skin-side down and sear for 5 to 6 minutes until the skin is golden brown. Flip the pieces and sear the other side until also browned, about another 3 to 4 minutes per batch. Transfer each batch to a plate.
Reduce the heat to medium-low. Sprinkle the flour over the pan's remaining oil and brown bits, stirring constantly. Continue cooking and stirring for 10 to 15 minutes until the roux has darkened to a deep chocolate brown.
Return the cooked vegetables to the pan and stir in the Cajun seasoning. Cook for 2 to 3 minutes to allow the spices to bloom and coat the vegetables.
Slowly pour the chicken broth into the pan while stirring to ensure the roux dissolves smoothly into the liquid.
Return all the chicken pieces to the pan, nestling them into the broth. Bring the stew to a simmer over medium-high heat.
Once simmering, reduce heat to medium-low and cook uncovered for 40 to 45 minutes until the chicken is cooked through to an internal temperature of 165°F.
Ladle the stew into bowls and garnish generously with the chopped scallions before serving.
