Cajun Chicken Stew

Step 1

Chop all veggies and set aside.

Step 2

Salt and pepper the chicken thighs.

Step 3

Heat dutch oven and lightly spray with oil so chicken doesn't stick. Cook chicken thighs in batches to make sure not to overcrowd the pan. Brown the chicken for about 2 minutes on each side over medium heat.

Step 4

Remove chicken and set aside in a bowl with the cooking juices. Rinse out dutch oven and dry well.

Step 5

Add oil and flour together to make roux. Stir continuously for about 30 minutes, until it reaches the color of a darkened peanut butter.

Step 6

Add all of your chopped veggies and cook until softened, about 10 minutes. Stirring occasionally as to not burn or stick together.

Step 7

Add paprika and stir to combine.

Step 8

Add water and chicken stock and stir until stew starts to boil.

Step 9

Add chicken and juices to stew.

Step 10

Cook uncovered, stirring, for 45 minutes to an hour or until desired thickness.

Step 11

Ladle over rice or favorite grain and enjoy!