Chicken Stew With Rice Recipe
Fried chicken in a Creole sauce with bell peppers and onions.
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Ingredients
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Chicken & Coating
Creole Sauce & Vegetables
Rice
Finishing
Method
Chicken & Coating
- 1
Prepare chicken
Trim excess fat from chicken thighs and pat dry with paper towels. Cut into 1.5–2 inch pieces if large.
- 2
Mix coating
In a shallow bowl combine flour, smoked paprika, garlic powder, 1 tsp salt, and 1 tsp black pepper. Toss or dredge chicken pieces in flour mixture, pressing to adhere and shaking off excess.
- 3
Fry chicken
Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Fry chicken in batches so pieces aren't crowded, 3–4 minutes per side, until browned and just cooked through. Transfer to a paper towel–lined plate and reserve. Leave about 1–2 tbsp oil in the pan for the sauce; discard extra or reserve for another use.
Creole Sauce & Vegetables
- 4
Prep vegetables
While frying chicken, dice the onion, core and seed the bell peppers and cut into 1/2-inch pieces, thinly slice celery, and mince garlic. Chop fresh parsley for garnish.
- 5
- 6
- 7
Build sauce
Stir in the canned diced tomatoes (including juices), chicken stock, Worcestershire sauce, hot sauce, dried thyme, dried oregano, bay leaf, 1 tbsp Creole seasoning, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar if using. Scrape up browned bits from the bottom of the pan. Bring to a gentle simmer.
- 8
Simmer
Add the fried chicken pieces back into the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer 10–12 minutes until the sauce thickens slightly and chicken is fully cooked (internal temp 165°F). Taste and adjust seasoning.
- 9
Finish sauce
Stir in 2 tbsp chopped fresh parsley. Remove and discard the bay leaf. If sauce is too thin, simmer uncovered 2–3 minutes to reduce; if too thick, add up to 1/4 cup chicken stock.
Rice
- 10
Rinse and cook rice
Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 2 cups water, 1/2 tsp salt, and 1 tsp butter in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer 15 minutes. Remove from heat and let sit covered 5–10 minutes. Fluff with a fork.
Finishing
- 11
Plate and garnish
Spoon rice onto plates or a serving platter. Ladle chicken and Creole sauce over the rice. Sprinkle chopped green onions and 1 tbsp chopped fresh parsley over the top. Serve hot.