Here’s a simple one-pot dish for you. It’s a chicken stew with Cajun flavors. I used my own Cajun Seasoning Blend (No Salt) but you can use any Cajun seasoning that you prefer. I also recommend that you use an unsalted broth for this recipe. Many store-bought broths have way too much sodium. You can learn more about sodium in store-bought broths and the recommended sodium intake levels in this pilaf recipe post.
Try this recipe and let me know what you think.
Prep Time: 10 minutes . Cook Time: 45+minutes . Yield: Serves 6
[ezcol_1third]INGREDIENTS
1 Lb Sweet Potatoes, cubed
3 Lbs Chicken Legs, skin removed
2 Stalks Celery, chopped
1/2 Lb Carrots, chopped
2 Bell Peppers, chopped
1 Cup Yellow Onions, chopped
4 Cups Unsalted Chicken Broth
2 Cup Corn
3 Cloves Garlic, chopped
6 Sprigs Thyme
2 Bay Leaves
1 1/2 Tbsp Cajun Seasoning
2 Tbsp Cornstarch
1/2 Tsp Cloves
Optional: Chopped green onions for garnish
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METHOD
1. Pat chicken dry then season chicken with about half the Cajun seasoning, black pepper and salt. Set aside and marinate while you prepare the vegetables. You’ll get a better browning on the chicken if it’s dry.
2. In a dutch oven or heavy bottom pot, heat about 1 tablespoon of olive oil over medium-high heat. Add chicken and brown for about 3 to 5 minutes on each side. Do not overcrowd the pot with chicken; you may have to do it in 2 or 3 batches.
3. Remove chicken and add the remaining oil. When oil is hot, add celery, onions, bell peppers and little broth. Cook vegetables for about 2 minutes while scraping bottom of pan to remove brown bits.
4. Return the chicken to the pot. Add the remaining ingredients (except the cornstarch, broth and green onions): sweet potato, carrots, thyme, cloves, bay leaves, corn and Cajun seasoning. Stir the cornstarch into the broth then add broth to the pot. Bring to a boil, then reduce to a low simmer.
5. Simmer for at least 45 minutes partially covered; stir occasionally. Garnish with green onions and serve warm. Optional: you may prefer to remove the chicken from the bone.
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