Chicken Stew

Chicken Stew Recipe

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Jan Bowen




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30 Min
1 Hr
Stove Top


  • 12
    chicken thighs, skin on
  • 2 large
    onions, chopped
  • 2 bunch
    green onions, chopped
  • 6 clove
    garlic, minced
  • 2 Tbsp
    chicken granuels
  • 1 c
    vegetable oil
  • 1 c
    all-purpose flour
  • 3 Tbsp
    cajun seasoning
  • 1 Tbsp
    garlic powder
  • 2 Tbsp
    onion powder
  • 8-10 c

How to Make Chicken Stew


  1. In a large pot, heat the oil on medium heat. Add the flour and make a roux, stirring constantly until you reach the color of dark peanut butter. Add chopped onions, green onions and garlic and cook for 10 minutes.
  2. Add remaining ingredients, using about 8 cups of water first and stir well. More water can be added later if necessary. When mixture comes to a boil, reduce heat to low and cook for 1 hour. Skim off any excess grease that will form at the top.
  3. If you like it darker, add Kitchen Bouquet which gives your dish a bit more brownish color and also adds great flavors. Adjust any seasonings or add water if necessary. Serve over rice.

Printable Recipe Card

About Chicken Stew

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole

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