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Cajun Chicken Stew Recipe

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4 from 87 reviews

This hearty Cajun Chicken Stew combines tender, bone-in chicken pieces with a medley of vegetables and a flavorful Cajun seasoning blend. The chicken is first seared to develop a golden crust, then simmered with aromatic veggies and rich chicken broth before finishing in the oven to create a crispy skin and thick, savory sauce. Perfectly comforting with a kick of spice, this stew is ideal for a satisfying weeknight dinner.

Ingredients

Chicken and Seasoning

  • 2 pounds bone-in skin-on chicken pieces (thighs, drumsticks, etc.)
  • 1 Tablespoon Cajun seasoning (divided)
  • Salt (to taste, light if seasoning blend contains salt)

Vegetables and Aromatics

  • 1 onion, diced
  • 4 celery stalks, diced
  • 1 bell pepper, diced (red or green)
  • 3 cloves garlic, minced
  • 3 large carrots, cut into large rounds
  • 1 pound baby potatoes, halved or quartered if large

Liquids and Flavor Enhancers

  • 2 Tablespoons olive oil
  • 2 Tablespoons tomato paste
  • 2 cups chicken broth
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves

Instructions

  1. Preheat and Season: Preheat your oven to 400°F (200°C). Sprinkle the chicken pieces evenly on all sides with half the Cajun seasoning and a light amount of salt, especially if your seasoning blend doesn't contain salt.
  2. Sear the Chicken: Heat the olive oil in a large oven-safe pot over high heat. Add the chicken pieces in batches, browning them on all sides until they develop a light golden crust. Remove the browned chicken and set it aside.
  3. Sauté the Vegetables: In the same pot, add the diced onion, celery, and bell pepper. Cook for 4 to 5 minutes until the vegetables soften slightly. Stir in the minced garlic and cook for an additional 30 seconds. Add the tomato paste and the remaining Cajun seasoning, cooking for about one minute while stirring to evenly coat the vegetables.
  4. Simmer the Stew: Pour in the chicken broth, stirring and scraping the bottom of the pot to lift any browned bits. Add the carrots, baby potatoes, Worcestershire sauce, and bay leaves. Bring the mixture to a gentle simmer.
  5. Bake the Stew: Return the seared chicken pieces to the pot, placing them into the simmering stew. Transfer the uncovered pot to the preheated oven and bake for 35 minutes, or until the chicken skin is deeply golden and crispy, the potatoes are tender, and the sauce has thickened.
  6. Finish and Serve: Remove the bay leaves from the pot. Taste and adjust seasoning with salt and pepper as needed. Serve the stew hot, enjoying the crispy-skinned chicken and rich, flavorful sauce.

Notes

  • Use bone-in, skin-on chicken pieces for maximum flavor and texture.
  • Adjust salt carefully depending on your Cajun seasoning's sodium content.
  • If you don’t have an oven-safe pot, transfer the stew to a baking dish before baking.
  • Feel free to swap baby potatoes for fingerlings or Yukon Golds.
  • For extra heat, add cayenne pepper or hot sauce to taste.

Find it online: https://recipethrive.com/cajun-chicken-stew-recipe/