Southern Stewed Chicken

Southern Stewed Chicken is pure comfort food with tender chicken, hearty potatoes and Cajun seasoning stewed together in a savory broth!

Course Dinner

Cuisine Southern

Prep Time 15

Cook Time 1 25

Total Time 1 40

Servings people

Calories 747kcal

Heat the avocado oil in a Dutch oven over medium heat. Add the chicken thighs and brown about 2-3 minutes per side. (You'll need to do this in 2 batches).
Remove the chicken and set aside.
With the heat still on medium, add the butter and let it melt. Then add the onion, green pepper and celery and cook about 2-3 minutes, until it starts to soften.
Sprinkle in the flour and mix to coat the vegetables well.
Slowly stir in the broth, whisking constantly. If you add it too fast without stirring, it can become clumpy.
Add the Cajun seasoning, black pepper, bay leaf and chicken and bring to a boil. Reduce the heat and simmer, uncovered, for 50 minutes.
Stir in the potato cubes and cook an additional 20-25 minutes, or until potatoes are tender all the way through.
Add salt to taste, if desired. Serve over rice or pasta, or enjoy with crusty bread.

If you don’t have a Dutch oven you can use another heavy-bottomed pan or pot. You’ll just want to make sure it’s large enough to fit all of the ingredients.
Instead of boneless chicken thighs, you can use bone-in thighs. Just make sure you’re using skinless chicken.
For even browning, make sure you don’t overcrowd the chicken. Depending on the size of your pan/pot, you will need to brown the chicken in at least two batches.
If you use other cuts of chicken for this recipe like drumsticks or breasts, just note that they have different cooking times.
If you’re using low sodium chicken broth, you may wish to add some salt to the stewed chicken.
If you like your food a little spicier, feel free to add a little extra Cajun seasoning or cayenne pepper.
Green pepper is more traditional in stewed chicken, but for a sweeter taste, you can substitute with red, yellow or orange pepper.