Cajun Chicken Stew (Gluten Free)

Cajun Chicken StewHere’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.

Cajun Chicken Stew


Prep Time: 10 minutes Cook Time:  45+minutes . Yield: Serves 6

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
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.

Nutrition per serving: 291 Cals; 37g Carb; 5g Fat; 25g Protein; 6g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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