Easy Chicken Stewed Louisiana Style (Printable View)

Tender chicken thighs simmered with vegetables in a rich, spiced tomato sauce.

# 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

# How to Prepare:

01 - Season chicken pieces thoroughly with salt and black pepper on all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add chicken and brown on all sides for 5-7 minutes. Remove and set aside.
03 - Add onion, bell pepper, and celery to the pot. Sauté until softened, about 5 minutes.
04 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
05 - Add smoked paprika, cayenne, thyme, oregano, and bay leaf. Stir in diced tomatoes with juices and Worcestershire sauce.
06 - Return browned chicken to the pot. Pour in chicken broth and bring to a gentle simmer.
07 - Cover and reduce heat to low. Simmer for 35-40 minutes until chicken is cooked through and tender.
08 - Taste and adjust salt, pepper, or hot sauce as desired. Remove bay leaf before serving.
09 - Serve hot over cooked white rice, garnished with chopped fresh parsley.

# Expert Suggestions:

01 -
  • The tomato based sauce becomes incredibly rich without needing any flour or roux, making it naturally gluten free
  • Everything simmers in one pot, leaving you with minimal cleanup maximum flavor
  • The gentle heat from cayenne builds slowly, letting you control exactly how spicy it gets
02 -
  • Resist the urge to rush the browning step, as those golden bits left behind are packed with flavor
  • The stew continues to thicken as it rests, so do not worry if the sauce seems slightly thin when you first turn off the heat
03 -
  • Pat the chicken thoroughly dry before seasoning, as moisture prevents proper browning
  • Let the stew rest for ten minutes off the heat before serving, which allows the sauce to thicken slightly

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