Our Cookbook

American

Cajun chicken stew

A no-roux Cajun chicken thigh stew with the holy trinity and tomatoes, served over rice.

  • YieldServes 6
  • Prep15m
  • Cook40m
  • Effortweeknight

  • 700g chicken thighs, cut into large pieces
  • 1 tbsp Cajun seasoning
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 celery ribs, chopped
  • 1 tbsp garlic, minced
  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 480ml chicken stock (low-salt)
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 1 tbsp cornflour
  • 2 tbsp water
  • salt and black pepper
  • 300g rice

Method

  1. Heat the oil in a large pan over a medium-high heat. Add the chicken with the Cajun seasoning, salt and pepper and sear for 2-3 minutes until lightly browned.
  2. Add the onion, green pepper, celery, garlic, tomatoes, tomato purée, stock, smoked paprika and thyme. Stir well and bring to a simmer.
  3. Cover and simmer for 30-40 minutes, until the chicken is tender.
  4. Mix the cornflour with the water and stir in for the last few minutes to thicken.
  5. Meanwhile, cook the rice. Serve the stew over the rice.

Notes

Add a drained 400g tin of kidney or cannellini beans with the tomatoes if you’d like it heartier.