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.