Cajun Chicken Stew
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- Servings: 8
- 1 cup all-purpose flour
- 3/4-1 cup vegetable oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, finely chopped
- 1 bell pepper, diced
- 2 lbs chicken, cut,rinsed,and dried
- 2 cups chicken stock or 1 can low sodium chicken broth
- water
- 1 bunch parsley
- salt
- black pepper
- red pepper
- olive oil (optional - not for roux)
Recipe
- 1 season the chicken with salt and pepper to taste (the chicken can be marinated in olive oil and black pepper overnight. add salt last minute if marinated) make a dark roux- in a heavy iron skillet (prefer cast-iron), heat the vegetable oil over medium heat.
- 2 add the flour.
- 3 with a wooden spoon, stir constantly and thouroughly, until the flour mixture reached an even chocolate color, about 15 minutes (black flecks means it's burned and will be bitter. start over).
- 4 carefully add the onions, celery and bell pepper.
- 5 stir constantly for 60 seconds.
- 6 add garlic, stir to mix, and add the chicken.
- 7 stir to coat the chicken with the roux mixture.
- 8 carefully and slowly, add the chicken stock.
- 9 chicken mixture can be transferred to a larger pot at this point. a dutch oven is recommended.
- 10 cover the chicken with water, bring to a boil.
- 11 place the lid on the pot, reduce heat and simmer for 45-50 minutes.
- 12 stir occasionally, sauce should be thickened.
- 13 just before serving, add chopped parsley to taste, season with salt and red pepper to taste.
- 14 serve over hot rice.
- 15 hint: for saving leftovers, store the rice and the sauce in seperate containers.
- 16 this prevents the rice from getting soggy.
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