Cajun Chicken Stew
A warm and cozy Cajun-style chicken stew loaded with tender potatoes, peppers, Cajun spices, and juicy chicken. It’s a simple one-pot dinner that tastes like it simmered all afternoon.
Servings: 8
Calories: 324kcal
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Small bowl for cornstarch slurry
- Sharp knife + cutting board
Ingredients
- 2 tablespoon olive oil
- 4 chicken breasts or thighs cut into chunks
- 1 large onion diced
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 3 medium potatoes diced
- 2 teaspoon Cajun seasoning
- 1 teaspoon dried dill
- 3 garlic cloves minced
- 1 can 28 oz diced tomatoes
- ½ cup chicken stock
- 2 tablespoon cornstarch mixed with ¼ cup water
- 2 tablespoon fresh parsley chopped
- Salt and pepper to taste
Instructions
- Heat the oil. Warm olive oil in a large pot over medium-high heat. Add the chicken and cook until lightly browned on all sides.
- Add veggies. Stir in the onion, bell peppers, and potatoes. Let everything soften for a few minutes.
- Season. Add the Cajun seasoning, dried dill, and garlic. Cook briefly until fragrant.
- Add liquids. Pour in the diced tomatoes and chicken stock, scraping the bottom of the pot.
- Simmer. Reduce heat and cook about 20 minutes, or until potatoes are tender.
- Thicken. Stir in the cornstarch slurry and let the stew bubble until slightly thickened.
- Finish. Add parsley, adjust seasoning, and serve warm.
Notes
- Yukon Gold potatoes keep their shape better than russets.
- Add more Cajun seasoning at the end if you want extra heat.
- If the stew thickens too much as it cools, loosen with broth.
- Thighs give a richer flavor, breasts make it leaner.
Nutrition
Calories: 324kcal | Carbohydrates: 6g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 90mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 43mg | Calcium: 18mg | Iron: 1mg
