Perfect?! Yep!! I rarely call anything ‘perfect’, but I myself am shocked by how tonight’s supper came out. Chicken Stew is my son’s favorite, and I thought that I had it down to a science; I was wrong. It just so happened that I measured everything and wrote down what I did, so now I can pass along the delicious information!
I’m going to get right to it! First, I seasoned my chicken with a lot of salt, pepper, and Cajun seasoning. Put one cup of vegetable oil in a five-quart pot; I used my dutch oven. Brown the chicken thighs, three minutes per side, on high heat. When browned, set aside to cool.
Make a roux with the oil that remains from browning the chicken. See How to Make a Roux for more instruction. I added the ‘trinity’ when the roux was light to medium brown. As the trinity and chicken are stewing, the flour will darken.
When the trinity is tender, add the cubed chicken to the pot. I let this stew on a low fire for fifteen minutes. The gravy usually sticks to the pot at this point, so stir often. I poured in three cups of hot water, green onions, and parsley and cooked down for another fifteen minutes. Skim the oil from the top of the stew. Serve over rice.
WHAT YOU WILL NEED: (what I used)
- 3 1/2 lbs boneless, skinless Chicken Thighs
- Salt, Black Pepper, and Cajun Seasoning
- 1 cup Vegetable Oil
- 1 cup Flour
- 1 1/2 cup chopped Onions
- 1/2 cup chopped Bell Pepper
- 1/2 cup chopped Celery
- 2 tsp chopped Green Onions
- 1 tsp chopped Parsley
- 3 cups Water
- 4 cups Rice