Easy Chicken Stewed Louisiana Style (Printable)

Tender chicken in a rich tomato-based Creole sauce with the holy trinity of vegetables.

# 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

# Directions:

01 - Season chicken pieces thoroughly with salt and black pepper, ensuring even coating on all sides.
02 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken and brown on all sides for 5–7 minutes. Remove and set aside on a plate.
03 - In the same pot, add onion, bell pepper, and celery. Sauté until softened and fragrant, about 5 minutes.
04 - Add minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
05 - Stir in smoked paprika, cayenne, thyme, oregano, and bay leaf. Add canned tomatoes with their juice and Worcestershire sauce, mixing well to combine.
06 - Return browned chicken to the pot. Pour in chicken broth and bring to a gentle simmer.
07 - Cover and simmer on low heat for 35–40 minutes, until chicken is cooked through and tender, reaching an internal temperature of 165°F.
08 - Taste the stew and adjust salt, pepper, or hot sauce as desired. Remove and discard the bay leaf.
09 - Serve hot over cooked white rice, garnished generously with chopped fresh parsley.

# Expert Suggestions:

01 -
  • The sauce develops this incredible depth that makes you want to sop up every drop with rice
  • Its a one-pot meal that tastes like it simmered all day but comes together in under an hour
  • The spice level is completely customizable so everyone at your table stays happy
02 -
  • The stew will taste quite liquid right after adding the broth, but it thickens beautifully as it simmers
  • Resist the urge to lift the lid too often—every time you do, you extend the cooking time
  • The stew actually tastes even better the next day as flavors continue to develop
03 -
  • If the sauce is too thin at the end, remove the chicken and simmer the sauce uncovered until it reduces
  • Taste your stew before serving—some brands of chicken broth are saltier than others

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