This savory Cajun Chicken Stew Recipe is easy to prepare, but the one common mistake folks make is trying to prepare a chicken stew with young fryers. A mature hen makes a better stew. The reason why? The meat on a young chicken will fall apart quickly during the cooking process. It takes longer to cook a hen and therefore all of the herbs and spices have more time to come together to create the savory taste.
- 1 four to five pound hen cut into pieces (never use fryer)
- 1/2 cup oil
- 1/2 cup all-purpose four
- 2 cups onions, chopped
- 1/2 cup celery, chopped
- 1/2 cup bell pepper, chopped
- 2 cloves garlic, chopped
- 2 cups water
- salt and pepper to taste
- prepare roux with flour and oil until brown in color
- add onions, celery and chicken
- cook 2 to 3 minutes before adding water, garlic, bell pepper and seasoning
- simmer in covered pot until hen is tender (around 1 1/2 hours)
- add more water if needed
Serve over cooked rice. Makes 8 to 10 servings.
Note: You may substitute the wet roux with 1/2 cup of powdered gumbo roux.