Go Back

Chicken Stew

5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • 1/2 cup vegetable oil or butter
  • 1/2 cup all-purpose flour
  • 1 bell pepper, finely chopped
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tbsp Creole Kick seasoning
  • 5 cup Chicken Stock or Broth
  • 1 lb potatoes, cubed
  • 2 cup corn
  • 1 1/2 lb cooked chicken, shredded
  • Salt and pepper to taste

Instructions
 

  • In a large pot or Dutch oven over medium heat, heat the oil. Stir in the flour to create a paste or roux. Cook, stirring continuously, for 10-15 minutes until the roux darkens to the color of peanut butter. For a darker roux resembling chocolate, you can cook longer if desired.
  • Add the chopped bell pepper, onion, and celery. Stir and cook for 5 minutes to soften the vegetables.
  • Stir in the chopped garlic and cook for 30 seconds to 1 minute, or until the garlic becomes aromatic.
  • Add the Creole Kick seasoning, stirring well, and cook for an additional 30 seconds.

  • Pour in the chicken stock and add the cubed potatoes, corn, and shredded chicken. Reduce the heat, partially cover the pot, and simmer for 1 hour or until the stew thickens, and the flavors meld. Adjust the consistency by adding more stock if you prefer a soupier stew.
  • Taste the stew and adjust the seasoning with salt and pepper as needed. Serve and enjoy!
Tried this recipe?Let us know how it was!