Name: Easy Chicken Stewed Louisiana Style
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 2-3 lbs bone-in, skin-on chicken thighs; Salt and freshly ground black pepper, to taste; 2 tbsp vegetable oil (divided); 1/2 cup all-purpose flour; 1 large yellow onion, diced; 2 celery stalks, diced; 1 large green bell pepper, diced; 1 tsp granulated garlic powder; 1 tsp granulated onion powder; 1 tsp dried thyme; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (or more, to taste); 1 bay leaf; 6 cups chicken broth; Optional: Hot sauce or Creole seasoning, for serving; Cooked white rice, for serving

Description

Discover how to make Easy Chicken Stewed Louisiana Style with our step-by-step recipe for the best flavor. This hearty, flavorful stew brings the authentic taste of Louisiana to your table with tender chicken and a rich, spicy sauce.

Ingredients

2–3 lbs bone-in, skin-on chicken thighs
Salt and freshly ground black pepper, to taste
2 tbsp vegetable oil (divided)
1/2 cup all-purpose flour
1 large yellow onion, diced
2 celery stalks, diced
1 large green bell pepper, diced
1 tsp granulated garlic powder
1 tsp granulated onion powder
1 tsp dried thyme
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (or more, to taste)
1 bay leaf
6 cups chicken broth
Optional: Hot sauce or Creole seasoning, for serving
Cooked white rice, for serving

Instructions

1. Prep Chicken & Veggies: Pat chicken dry, season with salt and pepper. Dice onion, celery, and bell pepper uniformly. Measure out spices.
2. Brown Chicken: Heat 1 tbsp oil in a large Dutch oven over medium-high. Sear chicken skin-side down for 5-7 mins per side until golden. Remove to a plate.
3. Make the Roux: Reduce heat to medium. Add remaining 1 tbsp oil (if needed) and flour to the pot. Whisk constantly for 10-15 minutes until a dark peanut butter color is achieved.
4. Sauté Trinity: Add diced onion, celery, and bell pepper to the roux. Sauté for 5-7 minutes until softened, stirring often.
5. Add Liquids & Seasonings: Gradually whisk in chicken broth, 1 cup at a time, until smooth. Stir in garlic powder, onion powder, thyme, smoked paprika, cayenne, and bay leaf. Bring to a gentle simmer.
6. Simmer Stew: Return chicken to pot, submerge in liquid. Reduce heat to low, cover, and simmer for 1 to 1.5 hours, until chicken is incredibly tender.
7. Shred Chicken: Remove chicken from stew, let cool slightly. Discard skin and bones, then shred meat into bite-sized pieces. Return shredded chicken to the pot. Discard bay leaf.
8. Adjust & Serve: Taste and adjust seasonings (salt, pepper, cayenne) as needed. Serve hot over fluffy white rice.

Prep Time: 20 mins
Cook Time: 1 hour 30 mins