Stewed Chicken and Rice
This hearty stewed chicken and rice recipe combines tender chicken, rich Cajun-style gravy, and fluffy white rice for the perfect comfort meal.
Equipment
- Large Dutch Oven
- Cutting Board
- Chef's Knife
Ingredients
- 1 whole chicken, cut into parts
- 1 tbsp Cajun seasoning
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp poultry seasoning
- 1 tbsp Italian seasoning
- 1/4 cup vegetable oil
- 1/2 stick butter
- 1 small onion, finely diced
- 1/2 bell pepper, finely diced
- 1-2 stalks celery, finely chopped
- 1 tbsp minced garlic
- 1/2 cup all-purpose flour
- 4-5 cups chicken broth
- 2 potatoes, peeled and cut into small chunks optional
- salt and pepper to taste you probably won’t need it 😉
- cooked white rice for serving
Instructions
- Season the chicken evenly with Cajun seasoning, onion powder, garlic powder, poultry seasoning, and Italian seasoning.
- Heat vegetable oil in a large Dutch oven over medium-high heat. When hot, place the chicken pieces skin side down and brown each side for about 3 minutes. Remove and set aside.
- Add butter to the same pot and let it melt. Stir in onion, bell pepper, celery, and garlic. Sauté for 2–3 minutes until fragrant and softened.
- Sprinkle in flour and stir constantly for 1 minute until no longer visible. Gradually pour in chicken broth, stirring to form a smooth gravy.
- Bring to a gentle simmer, then return the browned chicken to the pot. Reduce heat to low, cover, and cook for 1 hour.
- Optional: After one hour, add diced potatoes. Continue cooking for 30–60 minutes until potatoes are tender and chicken is fall-off-the-bone tender.
- Taste and adjust seasoning if needed. Serve the stewed chicken and gravy over warm white rice.
Notes
This recipe is a cozy Southern classic. Try pairing it with cornbread or collard greens for a complete comfort meal!
