Description
New Orleans-Style Stewed Chicken is a classic Creole dish featuring tender, juicy chicken slow-cooked in a rich tomato-based sauce infused with aromatic herbs, spices, and the traditional ‘holy trinity’ of onions, bell peppers, and garlic. This comforting Southern stew offers bold flavors and a melt-in-your-mouth texture, perfect for family dinners or gatherings. Easily adaptable for various dietary needs and spice preferences, this recipe brings the soul of New Orleans straight to your kitchen.
Ingredients
Scale
Chicken
- 3–4 lbs bone-in chicken pieces (thighs and drumsticks recommended)
- 1/2 cup all-purpose flour (or gluten-free alternative)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons Creole seasoning
Vegetables
- 1 large onion, chopped
- 1–2 bell peppers, chopped
- 3 garlic cloves, minced
Sauce
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 2 bay leaves
- 2 tablespoons olive oil or vegetable oil
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare and Season the Chicken: Pat the chicken pieces dry. Season generously with salt, black pepper, and Creole seasoning. Lightly dredge each piece in flour, shaking off excess. This helps the chicken brown nicely and thickens the stew later.
- Brown the Chicken: Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces in batches without overcrowding. Brown each side until golden, about 4-5 minutes per side. Remove browned chicken and set aside.
- Sauté the Vegetables: In the same pot, add chopped onion, bell peppers, and minced garlic. Cook until softened and fragrant, about 5-7 minutes, scraping up any browned bits from the bottom to build flavor.
- Build the Sauce: Stir in tomato paste and cook for 2-3 minutes to deepen its flavor. Add diced tomatoes, chicken broth, bay leaves, and additional Creole seasoning to taste. Stir well to combine.
- Simmer the Chicken: Return the browned chicken pieces to the pot. Cover and reduce heat to a gentle simmer. Cook slowly for 35 to 45 minutes, turning occasionally, until chicken is tender and flavors meld.
- Final Touches: Remove bay leaves, taste, and adjust seasoning if needed. Just before serving, sprinkle fresh chopped parsley over the stew to add a vibrant and fresh finish.
Notes
- Use bone-in chicken for more flavor and juiciness.
- Don’t skip browning the chicken; it adds essential caramelized depth.
- Simmer gently to keep chicken tender and spices well blended.
- Add fresh herbs like parsley late in cooking for brightness.
- Make your own Creole seasoning for enhanced flavor.
- To make gluten-free, omit flour or use a gluten-free alternative.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Creole, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: New Orleans, Creole, stewed chicken, Southern cooking, comfort food, slow-cooked chicken, spicy chicken stew
