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Creole Chicken Stew recipe

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

  • Place chicken in a large pot and coverwith water. Bring to a boil, skim the top and reduce heat. Simmeruntil chicken is tender and no longer pink, about 30 minutes.
  • Remove chicken from pot and cool. Whencool enough to handle, shred meat; discard fat and bones.
  • Return chicken to pot along with tomatoes,carrots, onions, okra, corn, celery, green bell pepper, brownrice, parsley, chili powder, salt and pepper. Bring to a boil,reduce heat and simmer, partially covered, for 45 minutes oruntil rice and vegetables are tender.

    Makes 6 servings.

    Creole Chicken Stew

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