Easy Chicken Stewed Louisiana Style (Printable)

Tender chicken in a savory tomato-based sauce with Creole seasonings and vegetables, perfect over rice.

# 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

# Directions:

01 - Season chicken pieces thoroughly with salt and black pepper, coating all sides evenly.
02 - Heat vegetable oil in 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 same pot. Sauté until softened, approximately 5 minutes.
04 - Stir in minced garlic and cook for 1 minute, stirring constantly 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 pot. Pour in chicken broth and bring mixture 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 broth and adjust salt, pepper, or hot sauce as needed for desired flavor profile.
09 - Remove bay leaf. Serve immediately over white rice, garnished with fresh chopped parsley.

# Expert Tips:

01 -
  • The sauce is so good youll want to drink it straight from the ladle
  • Its one of those dishes that actually tastes better the next day
  • The whole house fills with that slow-cooked comfort smell
02 -
  • Resist the urge to rush the browning step—those caramelized bits are what make the sauce taste restaurant-quality
  • Letting the stew rest for 10 minutes before serving helps the flavors settle and the sauce thicken slightly
03 -
  • Use a wooden spoon to scrape up the browned bits from the bottom of the pan after sautéing the vegetables
  • If the sauce is too thick, add more broth a quarter cup at a time until you reach the right consistency

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