Easy Chicken Stewed Louisiana Style (Printable Version)
Tender chicken braised with tomatoes, vegetables, and Creole spices for a comforting Southern meal.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Rub chicken thighs and drumsticks thoroughly with salt and black pepper, coating all surfaces evenly.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add chicken pieces and sear until golden brown on all sides, approximately 5-7 minutes. Transfer browned chicken to a plate and reserve.
03 - In the same pot, add diced onion, bell pepper, and celery. Cook over medium heat, stirring occasionally, until vegetables are softened and fragrant, about 5 minutes.
04 - Stir in minced garlic and cook for 1 minute, constantly stirring to prevent burning.
05 - Add smoked paprika, cayenne pepper, dried thyme, oregano, and bay leaf. Pour in diced tomatoes with their juices and Worcestershire sauce, stirring to combine all spices and vegetables.
06 - Return browned chicken to the pot. Pour in chicken broth and bring mixture to a gentle simmer.
07 - Cover pot with a tight-fitting lid. Reduce heat to low and simmer for 35-40 minutes, or until chicken is cooked through and tender enough to pull easily from the bone.
08 - Taste the stew and adjust seasoning with additional salt, black pepper, or hot sauce as preferred. Remove and discard bay leaf before serving.
09 - Ladle hot stew over mounds of cooked white rice. Garnish generously with chopped fresh parsley and serve immediately.
# Tips from hearthlykitchen:
01 -
- Everything cooks in one pot, which means maximum flavor and minimum cleanup
- The tomato-based sauce gets even better overnight, making it perfect for meal prep
02 -
- Resist the urge to rush the browning step—those golden bits stuck to the bottom of the pot are flavor gold
- The stew might look thin at first, but it will thicken naturally as it simmers
03 -
- Use a heavy Dutch oven or cast iron pot for even heat distribution
- Taste the sauce before serving—sometimes it needs just one more pinch of salt to come alive