Estofado de pollo al estilo cajún

Ingredientes

• 2 pounds bone in skin on chicken pieces (chicken thighs, drumsticks etc)
• 1 Tablespoon Cajun seasoning (divided (see notes))
• 2 Tablespoons olive oil
• 1 onion (diced)
• 4 celery stalks (diced)
• 1 bell pepper (diced (red or green))
• 3 cloves garlic (minced)
• 2 Tablespoons tomato paste
• 2 cups chicken broth
• 3 large carrots (cut into large rounds)
• 1 pound baby potatoes (halved (quarter large ones))
• 2 teaspoons Worcestershire sauce
• 2 bay leaves

Preparación

1. 1

   prep: Preheat oven to 400F. Sprinkle the chicken on all sides with half the Cajun seasoning and salt (light on the salt if your seasoning blend contains)

2. 2

   sear: Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, work in batches if needed. Remove the chicken from the pot and set aside.

3. 3

   saute: Add onion, celery, and bell pepper. Cook for 4 to 5 minutes until the vegetables begin to soften. Add the garlic and cook for 30 seconds. Add the tomato paste and reamaining Cajun seasoning. Cook for one minute, stirring to coat the vegetables.

4. 4

   simmer: Add the stock, stirring, scraping the bottom of the pan to dissolve the brown bits into the liquid. Add the remaining potatoes, carrots, Worcestershire sauce and bay leaves. Bring to a simmer.

5. 5

   bake: Place the pan in oven uncovered for 35 minutes or until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened. Remove the bay leaves. Season to taste with salt and pepper.