A hearty and flavorful Cajun-inspired chicken stew with a spicy kick, perfect for warming up on a chilly evening.
Season the chicken with Cajun seasoning, salt, and black pepper.
Let the chicken sit for a few minutes after seasoning to absorb the flavors.
Heat olive oil in a cast-iron skillet over medium heat.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add flour to the skillet and stir constantly to create a roux, cooking until it reaches a deep brown color.
Keep stirring to avoid burning the roux; adjust heat if necessary.
Add chopped onion, celery, and bell pepper to the roux, stirring to coat.
Cut the vegetables into uniform pieces for even cooking.
Stir in minced garlic and cook for an additional minute.
Add garlic last to prevent it from burning and turning bitter.
Add the seasoned chicken to the skillet, stirring to coat with the roux and vegetables.
Ensure the chicken pieces are evenly coated for maximum flavor.
Gradually pour in chicken broth, stirring to combine, and bring to a simmer.
Pour the broth slowly to avoid lumps in the roux.
Transfer the mixture to a large pot, cover, and simmer for 40 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Stir in chopped parsley just before serving.
Add fresh herbs at the end to preserve their vibrant flavor.
Serve the stew hot over cooked rice.
Use freshly cooked rice for the best texture and flavor.
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