This thick and rich Creole-inspired stewis full of wholesome vegetables. Even better reheated the nextday!
Recipe: Creole Chicken Stew
1 (3-pound) fresh whole chicken, cut up
8 cups water
1 pound tomatoes, peeled, seeded and coarsely chopped*
3 medium carrots, peeled and cut into 1/2-inch dice
2 cups chopped onions
2 cups frozen cut okra
1 (10-ounce) package frozen corn
2 celery ribs, sliced 1/2-inch thick
1/2 medium green bell pepper, seeded and diced
1/2 cup uncooked brown rice
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Makes 6 servings.
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