Cajun Chicken Stew Recipe

Name: Cajun Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 6 tablespoons vegetable oil; 1 (3- to 31/2-lb) chicken, cut into serving pieces; 2 1/2 teaspoons salt; 1/2 cup all-purpose flour; 1 medium onion, chopped; 1 medium green bell pepper, chopped; 1 celery rib, chopped; 3 cups water; 1/4 teaspoon cayenne, or to taste; 3/4 cup thinly sliced scallion greens; Accompaniment: cooked white rice

Servings: persons

3 to 6 tablespoons vegetable oil
1 (3- to 31/2-lb) chicken, cut into serving pieces
2 1/2 teaspoons salt
1/2 cup all-purpose flour
1 medium onion, chopped
1 medium green bell pepper, chopped
1 celery rib, chopped
3 cups water
1/4 teaspoon cayenne, or to taste
3/4 cup thinly sliced scallion greens
Accompaniment: cooked white rice

1
Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking.
2
Pat chicken dry and sprinkle with salt.
3
Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
4
Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes.
5
Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
6
Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated.
7
(Roux will appear curdled initially, but will come together as it reaches a boil.)
8
Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes.
9
Stir in cayenne, scallion greens, and salt to taste and serve over rice.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 to 6 tablespoons vegetable oil, 1 (3- to 31/2-lb) chicken, cut into serving pieces, 2 1/2 teaspoons salt, 1/2 cup all-purpose flour, and more.

Yes, Cajun Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Chicken Stew

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