Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
New Orleans-Style Stewed Chicken

New Orleans-Style Stewed Chicken

Experience the rich, tender, and boldly spiced flavors of New Orleans-Style Stewed Chicken. This classic Southern comfort dish combines Creole seasonings with slow-cooked bone-in chicken, aromatic vegetables, and a vibrant tomato-based sauce. Perfect for weeknight dinners or special occasions, this stew delivers an authentic taste of New Orleans that’s both warming and versatile.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Chicken and Seasoning

  • Bone-in, skin-on chicken pieces (about 3-4 lbs)
  • Creole seasoning (2-3 tablespoons, adjust to taste)
  • Salt (to taste)
  • Black pepper (to taste)

Vegetables

  • 1 large onion, diced
  • 1–2 bell peppers (preferably green and/or red), diced
  • 3–4 garlic cloves, minced
  • 2–3 medium tomatoes, chopped (or 1 can diced tomatoes)

Liquids and Fats

  • 2 cups chicken broth or stock
  • 2 tablespoons cooking oil or butter

Herbs and Spices

  • 2 bay leaves
  • Optional: additional cayenne pepper or hot sauce (to increase heat)
  • Optional: smoked paprika or liquid smoke (for smoky flavor)

Instructions

  1. Prep and Season the Chicken: Rinse the chicken pieces under cold water and pat dry with paper towels. Generously coat all sides of the chicken with Creole seasoning, ensuring thorough coverage for maximum flavor infusion during cooking.
  2. Brown the Chicken: Heat the cooking oil or butter in a heavy-bottomed pot over medium-high heat. Add the chicken pieces and brown on all sides until golden brown. This step caramelizes the skin, locks in juices, and builds a flavorful crust.
  3. Sauté the Vegetables: Remove the browned chicken and set aside. In the same pot, add diced onions, bell peppers, and minced garlic. Cook over medium heat until softened and fragrant, scraping any browned bits from the bottom to enrich the stew’s base.
  4. Add Tomatoes and Seasonings: Stir in the chopped tomatoes, bay leaves, and an extra pinch of Creole seasoning. Mix thoroughly and allow the tomatoes to break down slightly, forming a rich, vibrant sauce.
  5. Return Chicken and Add Broth: Place the browned chicken back into the pot. Pour in the chicken broth until the chicken is partially submerged. Bring the mixture to a gentle simmer, cover with a lid, and reduce heat to low.
  6. Simmer Until Tender: Let the stew cook slowly for 45 minutes to 1 hour, stirring occasionally and gently, until the chicken is fall-off-the-bone tender and the sauce has thickened beautifully.

Notes

  • Use bone-in, skin-on chicken pieces for maximum flavor and moisture retention.
  • Don’t rush the browning process; a well-seared crust adds depth to the stew.
  • Adjust Creole seasoning and cayenne to match your preferred spice level.
  • Simmer slowly to develop rich flavors and tender meat.
  • Let the stew rest off heat for a few minutes before serving to meld flavors.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stewing
  • Cuisine: Creole, Southern, New Orleans
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 550 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Keywords: New Orleans stewed chicken, Creole chicken stew, Southern comfort food, spicy chicken stew, slow-cooked chicken