Easy Chicken Stewed Louisiana Style (Printable)

Tender chicken in savory tomato sauce with Creole seasonings and vegetables

# What You'll Need:

→ 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

# Steps:

01 - Rub 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 pieces and brown for 5 to 7 minutes, turning to sear all sides. Remove chicken and set aside on a plate.
03 - Add onion, green bell pepper, and celery to the pot. Cook for 5 minutes until vegetables begin to soften and onion turns translucent.
04 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning.
05 - Add smoked paprika, cayenne pepper, dried thyme, oregano, and bay leaf. Pour in diced tomatoes with their juice and Worcestershire sauce. Stir well to combine.
06 - Return browned chicken to the pot. Pour in chicken broth and bring mixture to a gentle simmer.
07 - Cover pot, reduce heat to low, and simmer for 35 to 40 minutes until chicken is fully cooked and tender.
08 - Taste the stew and adjust seasoning with additional salt, pepper, or hot sauce as desired. Remove and discard bay leaf.
09 - Ladle hot stew over cooked white rice. Garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • One pot magic means less cleanup and more time enjoying the aroma filling your kitchen
  • The chicken becomes impossibly tender while developing incredible depth from simple pantry spices
  • Leftbacks actually taste better the next day as all those Creole flavors keep mingling
02 -
  • Patting chicken completely dry before seasoning is the difference between soggy skin and beautiful golden browning
  • Do not rush the vegetable softening step because this is where your flavor foundation really develops
  • The stew needs at least 35 minutes of gentle simmering for the chicken to become falling apart tender
03 -
  • Make this the day before serving because the flavors intensify overnight in the refrigerator
  • Skim any excess fat off the top before reheating for a lighter but still delicious version

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