Cajun Chicken Stew
Total Time: 1 hr 33 mins
Preparation Time: 15 mins
Cook Time: 1 hr 18 mins
Ingredients
- Servings: 6
- 3 tablespoons vegetable oil, to 6
- chicken, cut into serving pieces
- 2 1/2 teaspoons salt
- 1/2 cup all-purpose flour
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 celery rib, chopped
- 3 cups water
- 1/4 teaspoon cayenne (to taste)
- 3/4 cup scallion, thinly sliced
- cooked rice, accompaniment
Recipe
- 1 heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking.
- 2 pat chicken dry and sprinkle with salt.
- 3 brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
- 4 add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes.
- 5 add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
- 6 add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (roux will appear curdled initially, but will come together as it reaches a boil.)
- 7 add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes.
- 8 stir in cayenne, scallion greens, and salt to taste and serve over rice.
- 9 stew improves in flavor if made 1 day ahead (without scallion greens) and cooled completely, uncovered, then chilled, covered. reheat, then stir in scallion greens.
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