Cajun Chicken Stew

Ingredients

• 907 gbone-in, skin-on chicken pieces, such as thighs or drumsticks
• 1 tablespoon (15 ml), dividedCajun seasoning
• 2 tablespoons (30 ml)olive oil
• 1onion, diced
• 4celery stalks, diced
• 1red or green bell pepper, diced
• 3 clovesgarlic, minced
• 2 tablespoons (30 ml)tomato paste
• 475 mlchicken broth
• 3 largecarrots, cut into large rounds
• 454 gbaby potatoes, halved; quarter larger ones
• 2 teaspoons (10 ml)Worcestershire sauce
• 2bay leaves
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Season the chicken

   Heat the oven to 200°C. Sprinkle the chicken on all sides with half of the Cajun seasoning and a little salt, using less if the seasoning blend is already salty.

2. 2

   Brown the chicken

   Heat the olive oil in a large oven-safe pot over high heat. Brown the chicken on both sides until lightly golden, working in batches if needed. Lift it out and set aside.

3. 3

   Soften the vegetables

   Add the onion, celery and bell pepper to the pot and cook for 4–5 minutes, until they start to soften. Stir in the garlic and cook for 30 seconds. Add the tomato paste and remaining Cajun seasoning, then cook for 1 minute, stirring to coat the vegetables.

4. 4

   Build the stew

   Pour in the chicken broth, stirring and scraping the bottom of the pot to release the browned bits. Add the potatoes, carrots, Worcestershire sauce and bay leaves, then bring the liquid to a simmer.

5. 5

   Bake until tender

   Return the chicken to the pot and bake uncovered for 35 minutes, or until the skin is deep golden and crisp, the potatoes are tender and the sauce has thickened. Remove the bay leaves and season to taste with salt and pepper.

What is Cajun chicken stew?

Cajun cooking is associated with Louisiana and its blend of French-influenced cooking traditions and local ingredients. This one-pot version brings that savoury, peppery character to chicken, vegetables and broth.

Browning the chicken first builds flavour in the pot, while finishing it uncovered in the oven helps the skin crisp as the vegetables soften. The result is a stew with both a rich sauce and a golden chicken topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 492 calories, 26g protein, 34g carbs, 29g fat.

The potatoes and carrots provide most of the carbohydrates, while the chicken contributes protein and the skin and olive oil account for much of the fat. Serve a portion with extra green vegetables or salad for a fresh contrast alongside the stew.

Choosing the chicken and seasoning

Bone-in, skin-on pieces: Thighs and drumsticks stay juicy through the oven cooking and provide skin that can brown and crisp. Choose pieces of a similar size so they cook at roughly the same rate.

Cajun seasoning: The blend supplies the stew’s smoky, savoury heat. Its salt content varies, so season the chicken lightly at first and adjust the finished dish only after tasting.

Build flavour in the pot

Browned bits: Searing leaves savoury residue on the base of the pot. Scrape it into the broth when you add the liquid so it becomes part of the sauce.

Tomato paste: Cooking it briefly with the vegetables and seasoning helps it blend into the broth. Stir continuously for that minute so it coats the vegetables rather than catching on the pot.

Getting the texture right

Crisp skin: Arrange the chicken skin-side up and leave the pot uncovered for the oven stage. Keeping the skin above the liquid helps it brown instead of turning soft.

Tender vegetables: Cut the potatoes and carrots into substantial pieces, as directed, so they can cook through without quickly falling apart. Check a potato with a knife near the end; it should be tender, not firm in the centre.

Timing and doneness

The recipe gives 4–5 minutes to soften the diced vegetables, followed by 30 seconds for the garlic and 1 minute for the tomato paste. Have the broth and remaining ingredients ready before starting this sequence.

Bake for 35 minutes, checking that the chicken skin is deeply golden, the potatoes are soft and the sauce has thickened. If the chicken is not yet cooked through, continue baking until it is.

What to serve with it

The chicken, potatoes and vegetables make this a substantial meal on their own. Spoon some of the broth and vegetables over each serving so the sauce reaches the potatoes.

For a lighter-feeling plate, add a crisp green salad or steamed greens. Crusty bread is another option if you would like something to mop up the Cajun-flavoured sauce.

Recipe notes & tips

• Pat the chicken skin dry before seasoning to help it brown in the pot.
• Brown the chicken in batches if the pot is crowded, so the pieces sear rather than steam.
• Use a large oven-safe pot for the whole recipe, as it goes from the hob to the oven.
• Taste the broth before adding much salt, because Cajun seasoning and chicken broth can both be salty.
• Cut larger baby potatoes into quarters so they cook at a similar pace to the smaller halves.

Variations

• Adjust the heat: Use a milder Cajun blend or reduce the amount if you prefer a gentler spice.
• Choose chicken pieces: Use thighs, drumsticks or a mixture, keeping the bone and skin for the method as written.
• Add greens: Stir in a handful of spinach after baking and let it wilt in the hot stew.
• Change the vegetables: Swap some of the carrots for extra celery or bell pepper.
• Thicken the sauce: Simmer the finished stew briefly on the hob if you would like the broth thicker.

Common mistakes to avoid

• Crowding the pot: The chicken may steam instead of brown; sear it in batches.
• Over-salting early: Cajun seasoning and broth may already contain salt; start lightly and adjust at the end.
• Skipping the scrape: Leaving the browned bits behind loses flavour; loosen them with the broth.
• Covering the pot in the oven: The chicken skin may soften; bake uncovered as directed.
• Cutting the vegetables too small: They may become overly soft; keep the potatoes and carrots in substantial pieces.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat gently in a covered pan over a low heat until piping hot; the chicken skin may lose some of its crispness. If the sauce has thickened in storage, loosen it with a splash of broth or water.

Frequently asked questions