Cajun Chicken Stew

1
Vicki Butts (lazyme)

By
@lazyme5909

From Gourmet May 2004.

Rating:

★★★★☆ 1 vote

Comments:
Serves:
6
Prep:
15 Min
Cook:
1 Hr 15 Min
Method:
Stove Top

Ingredients

  • Tbsp
    vegetable oil
  • 3 1/2 lb
    chicken, cut into serving pieces
  • 2 1/2 tsp
    salt
  • 1/2 c
    all purpose flour
  • 1 medium
    onion, chopped
  • 1 medium
    green bell pepper, chopped
  • 1 stalk(s)
    celery, chopped
  • 3 c
    water
  • 1/4 tsp
    cayenne, or to taste
  • 3/4 c
    scallions, thinly sliced
  • ·
    cooked white rice, accompaniment

How to Make Cajun Chicken Stew

Step-by-Step

  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. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
  2. 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. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
  3. Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.
  4. Note:
    Stew improves in flavor if made 1 day ahead (without scallion greens) and cooled completely, uncovered, then chilled, covered. Reheat, then stir in scallion greens.

Printable Recipe Card

About Cajun Chicken Stew

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




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