Cajun Chicken Stew

Name: Cajun Chicken Stew
Prep time: 15 min
Cook time: 1 h 18 min
Total time: 1 h 33 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons vegetable oil, to 6; chicken, cut into serving pieces; 2 1/2 teaspoons salt; 1/2 cup all-purpose flour; 1 medium onion, chopped; 1 medium green bell pepper, chopped; 1 celery rib, chopped; 3 cups water; 1/4 teaspoon cayenne (to taste); 3/4 cup scallion, thinly sliced; cooked white rice, accompaniment

Submitted by lazyme

"This great stew is from Bon Appetit, May 2004."

Download

Ready In:: 1hr 33mins
Ingredients:: 11
Serves:: 6

ingredients

3 tablespoons vegetable oil, to 6
chicken, cut into serving pieces
2 ¹⁄₂ teaspoons salt
¹⁄₂ cup all-purpose flour
1 medium onion, chopped
1 medium green bell pepper, chopped
1 celery rib, chopped
3 cups water
¹⁄₄ teaspoon cayenne (to taste)
³⁄₄ cup scallion, thinly sliced
cooked white rice, accompaniment

directions

Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking.
Pat chicken dry and sprinkle with salt.
Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes.
Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.)
Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes.
Stir in cayenne, scallion greens, and salt to taste and serve over rice.
Stew improves in flavor if made 1 day ahead (without scallion greens) and cooled completely, uncovered, then chilled, covered. Reheat, then stir in scallion greens.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

View Full Profile