Chicken Ettouee Recipe

Season chicken

Pat the chicken thighs dry with paper towels. Season both sides evenly with 1 1/2 tsp salt and 1 tsp black pepper. Let rest at room temperature 10 minutes while you begin other steps.

Cook rice

Rinse 2 cups long-grain rice under cold water until water runs clear. In a medium saucepan bring 4 cups water to a boil, add a pinch of salt, stir in rice, reduce heat to low, cover and simmer 18 minutes until tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork. Keep warm.

In a large heavy-bottomed skillet or Dutch oven, heat 2 tbsp neutral oil over medium-high. Add seasoned chicken thighs skin-side down and brown 5–7 minutes until deep golden; flip and brown 4 minutes. Transfer chicken to a plate. Drain excess rendered fat leaving about 1 tbsp in pan.

Reduce heat to medium-low. Add 2 tbsp butter to the same pan. When melted, whisk in 4 tbsp all-purpose flour to form a roux. Cook the roux, stirring constantly, for 6–8 minutes until it reaches a peanut-butter-to-brown color and develops a nutty aroma. Be careful to not burn; reduce heat if necessary.

To the roux, add the diced onion, bell pepper, and celery (the ‘holy trinity’). Cook, stirring, 6–8 minutes over medium heat until softened and beginning to brown, which will incorporate with the roux and deepen the sauce color.

Stir in minced garlic and scallions and cook 30–45 seconds until fragrant. Add 1 tbsp tomato paste and cook 1 minute more to remove rawness.

Gradually whisk in 3 cups low-sodium chicken stock, scraping any browned bits from the bottom of the pan and smoothing the roux into the liquid. Add 1 tbsp Creole seasoning, 1 tsp dried thyme, 1 tsp Worcestershire sauce, 1 tsp hot sauce, and the 2 bay leaves. Bring to a gentle simmer.

Return the browned chicken thighs to the pan, nestling them into the sauce with the skin-side up. Partially cover and simmer gently for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F) and the sauce has thickened to a spoon-coating consistency. Stir the sauce occasionally around the chicken to prevent sticking; if sauce becomes too thick, add up to 1/2 cup additional stock or water.

Taste the sauce and adjust seasoning with additional salt, pepper, or Creole seasoning if needed. Remove bay leaves.

Stir in 2 tbsp chopped fresh parsley into the sauce. Spoon hot cooked rice onto plates or into bowls, top with a chicken thigh and generous ladles of the ettouee sauce. Garnish with sliced green onions and lemon wedges on the side. Serve immediately.