Easy Chicken Stewed Louisiana Style (Printable)

Tender chicken thighs simmered with aromatic vegetables in a savory tomato Creole sauce. Ready in just one hour for a hearty, comforting meal.

# 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

# How-To Steps:

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 the canned tomatoes with juice and Worcestershire sauce.
06 - Return the 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 the chicken is cooked through and tender.
08 - Check seasoning, adjust salt, pepper, or hot sauce as desired. Remove bay leaf before serving.
09 - Serve hot over cooked white rice, garnished with chopped parsley.

# Expert Advice:

01 -
  • One pot comfort food that tastes like it simmered all day but comes together in under an hour
  • That perfect balance of smoky, savory, and just enough heat to make things interesting
  • budget friendly ingredients that transform into something restaurant worthy
02 -
  • Dont rush the browning step because those crispy bits on the bottom of the pot become essential flavor
  • The sauce will seem thin at first but it thickens beautifully as it simmers and reduces
  • Bone in chicken takes longer but the difference in flavor and texture is absolutely worth it
03 -
  • Pat the chicken really dry before seasoning so it browns instead of steams
  • Let the stew come to room temperature before refrigerating to prevent condensation
  • If the sauce is too thin, remove the lid for the last ten minutes of cooking

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