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
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
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.