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New Orleans-Style Stewed Chicken

New Orleans-Style Stewed Chicken
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Experience the authentic flavors of New Orleans with this classic Southern-style stewed chicken recipe. Tender bone-in, skin-on chicken pieces are slow-cooked in a savory, tomato-based sauce infused with the traditional Cajun ‘holy trinity’ of bell peppers, onions, and celery, along with warming spices like paprika, thyme, and cayenne. This comforting, one-pot dish offers a perfect balance of gentle heat and rich depth, making it ideal for family dinners or festive gatherings while bringing a soulful taste of Louisiana cuisine to your table.

Ingredients

Scale

Chicken

  • Bone-in, skin-on chicken thighs or drumsticks (about 3-4 pounds)
  • Flour (for dredging, about ½ cup)
  • Salt and black pepper (to taste)
  • Paprika (for seasoning and dredging, about 1 tablespoon)
  • Oil or butter (2-3 tablespoons for browning)

Vegetables

  • 1 large onion, diced
  • 1–2 green bell peppers, diced
  • 2–3 celery stalks, diced
  • 3–4 garlic cloves, minced

Liquids & Sauce

  • 1 (14-16 oz) can diced tomatoes
  • 2 cups chicken broth

Spices & Herbs

  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • 2 bay leaves
  • Optional: Hot sauce (to taste)

Instructions

  1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. In a shallow dish, combine flour, salt, pepper, and paprika. Lightly dredge each chicken piece in the flour mixture, shaking off any excess to ensure a thin, even coating.
  2. Brown the Chicken: Heat oil or butter in a large heavy skillet or pot over medium-high heat. Add the chicken pieces and brown on all sides until golden and caramelized, about 5-7 minutes per side. Once browned, remove the chicken and set aside.
  3. Cook the Holy Trinity: Reduce heat to medium. In the same pot, add the diced onions, bell peppers, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables soften and become fragrant.
  4. Add Garlic and Spices: Stir in minced garlic, paprika, thyme, cayenne, and bay leaves. Cook for about 1 minute to toast the spices gently and release their aromas.
  5. Combine Tomatoes and Broth: Pour in the canned tomatoes along with their juices and the chicken broth. Scrape the bottom of the pot to lift any browned bits for extra flavor. Bring the sauce to a gentle simmer.
  6. Stew the Chicken: Return the browned chicken pieces to the pot, nestling them into the sauce. Cover and reduce heat to low, letting the stew simmer gently for 45 minutes to 1 hour, or until the chicken is tender and cooked through.
  7. Adjust Seasoning and Serve: Remove bay leaves. Taste the stew and adjust seasoning with salt, pepper, and optional hot sauce as desired. Let the stew rest for a few minutes before serving to deepen the flavors.

Notes

  • Use bone-in, skin-on chicken for richer flavor and more tender meat.
  • Don’t skip browning the chicken; it adds essential depth and complexity.
  • Simmer gently on low heat to keep chicken tender and prevent sauce from breaking.
  • Gradually add spices to balance heat and taste perfectly.
  • Allow the stew to rest before serving to enhance its overall flavor.

Nutrition

Keywords: New Orleans stewed chicken, Cajun chicken stew, Creole chicken recipe, Southern chicken dish, one pot chicken stew, Louisiana chicken stew

Find it online: https://jamescookes.com/new-orleans-style-stewed-chicken/