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New Orleans-Style Stewed Chicken

New Orleans-Style Stewed Chicken
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New Orleans-Style Stewed Chicken is a soulful Southern dish featuring tender bone-in, skin-on chicken pieces simmered in a richly spiced tomato and Creole seasoning base. Perfect for family dinners or special occasions, this comforting stew captures the authentic flavors of New Orleans cuisine with a balance of aromatic vegetables, bold spices, and slow-cooked tenderness. Adaptable and easy to prepare, it pairs beautifully with classic Southern sides like rice, grits, or cornbread.

Ingredients

Scale

Chicken and Seasoning

  • Bone-in, skin-on chicken thighs or drumsticks (about 3 pounds)
  • Creole seasoning (2 tablespoons)
  • Salt (to taste)
  • Black pepper (to taste)

Vegetables

  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped (optional)
  • 3 cloves garlic, minced

Liquids and Base

  • 1 1/2 cups tomato sauce
  • 1 1/2 cups chicken broth (gluten-free if needed)

Other Ingredients

  • 2 bay leaves
  • 2 to 3 tablespoons olive oil or vegetable oil
  • Hot sauce (optional, to taste)

Instructions

  1. Prepare and Season the Chicken: Pat the chicken pieces dry with paper towels. Generously season all sides with Creole seasoning, salt, and black pepper to infuse deep, spicy flavor.
  2. Brown the Chicken: Heat olive oil or vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Place chicken skin-side down and brown each side for 4–5 minutes until golden and crispy. Browning locks in moisture and adds rich flavor. Remove chicken and set aside.
  3. Sauté the Vegetables: In the same pot, add chopped onions, green bell pepper, celery (if using), and minced garlic. Cook for 5–7 minutes until softened and fragrant, creating the aromatic base for the stew.
  4. Build the Stew Base: Pour in the tomato sauce and chicken broth, stirring well to combine with the vegetables. Add bay leaves and adjust seasoning as needed. Bring the mixture to a gentle simmer.
  5. Simmer the Chicken: Nestle the browned chicken pieces back into the pot. Cover and reduce heat to low. Let the stew simmer gently for 45 to 60 minutes, allowing the chicken to become tender and soak up the savory, spicy flavors.
  6. Final Touches: Remove and discard bay leaves. Stir the stew and taste for seasoning. Add hot sauce if desired for extra heat. Serve the stew hot, garnished with freshly chopped parsley or green onions if preferred.

Notes

  • Choose dark meat chicken pieces to maintain moisture and flavor during slow cooking.
  • Don’t skip browning the chicken; it adds depth and richness to the stew.
  • Simmer gently on low heat to allow flavors to meld without drying out the chicken.
  • Taste and adjust seasoning gradually to keep the balance of flavors perfect.
  • Use fresh vegetables for the best aroma and texture in the stew.

Nutrition

Keywords: New Orleans, Stewed Chicken, Creole, Southern Cooking, Comfort Food, Gluten Free, Chicken Stew, Slow Cooked Chicken

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