Easy Chicken Stewed Louisiana Style (Printable)
Tender chicken in a rich tomato-based sauce with authentic Creole seasonings and vegetables.
# What You 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
# How To Make:
01 - Season the chicken pieces thoroughly with salt and black pepper on all sides.
02 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken and brown on all sides for 5–7 minutes. Remove and set aside.
03 - In the same pot, add onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
04 - Add garlic and cook for another 1 minute, stirring frequently to prevent burning.
05 - Stir in smoked paprika, cayenne, thyme, oregano, and bay leaf. Add canned tomatoes with juice and Worcestershire sauce, mixing well.
06 - Return browned chicken to the pot. Pour in chicken broth and bring to a simmer.
07 - Cover and simmer on low heat for 35–40 minutes, until chicken is cooked through and tender.
08 - Check seasoning 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 Tips:
01 -
- One-pot comfort that tastes like it simmered all day but comes together in just over an hour
- Perfect balance of smoky, savory, and just enough heat to keep things interesting
- Budget-friendly ingredients that transform into something special
02 -
- The brown bits left after searing chicken are pure flavor. Don't scrub them away. Those are what give your sauce that deep, rich taste.
- Simmer gently, not aggressively. A hard boil makes the chicken tough and can cause the sauce to separate.
03 -
- Pat chicken really dry before seasoning. Moisture prevents proper browning and you'll miss out on all that flavor.
- Let the stew rest for 10 minutes off the heat before serving. This allows the sauce to thicken slightly and the flavors to settle.