Chicken Stew
Picture this: a fragrant blend of Creole spices, succulent chicken, and a symphony of vegetables, simmered to perfection. This dish isn't just a recipe; it's an invitation to create a masterpiece in your kitchen.
Servings: 4 people
Cost: $
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!
Nutrition
Serving: 1g | Calories: 320kcal