Cajun Chicken Stew Recipes

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CAJUN CHICKEN



Cajun Chicken image

Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold.

Provided by Wood Halsey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 10

Number Of Ingredients 6

2 cups vegetable oil
2 tablespoons Cajun seasoning
2 tablespoons dried Italian-style seasoning
garlic powder to taste
2 tablespoons lemon pepper
10 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

Steps:

  • In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
  • Preheat the grill for high heat.
  • Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

Nutrition Facts : Calories 535.8 calories, Carbohydrate 1.8 g, Cholesterol 67.2 mg, Fat 47.8 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 4.1 g, Sodium 620.2 mg, Sugar 0.3 g

CAJUN CHICKEN STEW



Cajun Chicken Stew image

Make and share this Cajun Chicken Stew recipe from Food.com.

Provided by rouxdog

Categories     Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
3/4-1 cup vegetable oil
1 medium onion, diced
2 stalks celery, diced
2 cloves garlic, finely chopped
1 bell pepper, diced
2 lbs chicken, cut,rinsed,and dried
2 cups chicken stock or 1 can low sodium chicken broth
water
1 bunch parsley
salt
black pepper
red pepper
olive oil (optional - not for roux)

Steps:

  • Season the chicken with salt and pepper to taste (The chicken can be marinated in olive oil and black pepper overnight. Add salt last minute if marinated) Make a dark roux- In a heavy iron skillet (prefer cast-iron), heat the vegetable oil over medium heat.
  • Add the flour.
  • With a wooden spoon, stir constantly and thouroughly, until the flour mixture reached an even chocolate color, about 15 minutes (black flecks means it's burned and will be bitter. Start over).
  • Carefully add the onions, celery and Bell pepper.
  • Stir constantly for 60 seconds.
  • Add Garlic, stir to mix, and add the chicken.
  • Stir to coat the chicken with the roux mixture.
  • CAREFULLY and slowly, add the chicken stock.
  • Chicken mixture can be transferred to a larger pot at this point. A Dutch oven is recommended.
  • Cover the chicken with water, bring to a boil.
  • Place the lid on the pot, reduce heat and simmer for 45-50 minutes.
  • Stir occasionally, Sauce should be thickened.
  • Just before serving, add chopped parsley to taste, season with salt and red pepper to taste.
  • Serve over hot white rice.
  • Hint: For saving leftovers, store the rice and the sauce in seperate containers.
  • This prevents the rice from getting soggy.

CAJUN CHICKEN STEW



Cajun Chicken Stew image

Provided by Alexis M. Touchet

Categories     Soup/Stew     Chicken     Onion     Stew     Dinner     Bell Pepper     Winter     Gourmet     Louisiana     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

3 to 6 tablespoons vegetable oil
1 (3- to 31/2-lb) chicken, cut into serving pieces
2 1/2 teaspoons salt
1/2 cup all-purpose flour
1 medium onion, chopped
1 medium green bell pepper, chopped
1 celery rib, chopped
3 cups water
1/4 teaspoon cayenne, or to taste
3/4 cup thinly sliced scallion greens
Accompaniment: cooked white rice

Steps:

  • Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
  • Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
  • Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.

SPICY CAJUN CHICKEN STEW



Spicy Cajun Chicken Stew image

This is my version of a spicy low-carb chicken stew I created while starting a flat belly cleanse. I don't measure so the measurements are approximate - adjust to your taste! It just turned out so good I had to share!

Provided by Thillyre

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 49m

Yield 4

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
2 skinless, boneless chicken breasts, cubed
1 large zucchini, quartered and sliced
2 stalks celery, sliced
1 small onion, chopped
4 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
⅓ (14.5 ounce) can chicken broth
3 tablespoons sofrito
2 tablespoons Cajun seasoning
1 tablespoon red pepper flakes

Steps:

  • Heat oil in a large pot over medium heat. Cook and stir chicken until juices start to run clear, about 4 minutes. Add zucchini, celery, onion, and garlic; cook and stir until onion is translucent, about 5 minutes.
  • Stir diced tomatoes, chicken broth, sofrito, Cajun seasoning, and red pepper flakes into the pot. Bring to a boil; reduce heat and simmer soup until flavors blend together, 10 to 15 minutes.

Nutrition Facts : Calories 171.4 calories, Carbohydrate 12.2 g, Cholesterol 30 mg, Fat 7.5 g, Fiber 3.4 g, Protein 15.1 g, SaturatedFat 0.9 g, Sodium 1314.6 mg, Sugar 2.9 g

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