Description
Experience the vibrant flavors of Chicken Étouffée, a comforting Cajun dish that transforms your dining experience.
Ingredients
Scale
- 1.5 lbs Boneless Chicken Thighs
- 1/2 cup Unsalted Butter
- 1/2 cup All-Purpose Flour
- 1 large Onion
- 1 medium Green Bell Pepper
- 1 medium Red Bell Pepper
- 2 stalks Celery
- 4 cloves Garlic
- 4 stalks Green Onions
- 4 cups Chicken Broth
- 2 tbsp Cajun Seasoning
- 1 tbsp Browning Sauce
- 3 cups Cooked White Rice
- 2 tbsp Parsley Leaves
Instructions
- Finely chop the onion, bell peppers, and celery; mince the garlic and green onions; and chop the fresh parsley.
- Heat avocado oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook until golden brown, about 3-5 minutes per side. Set aside.
- Melt the unsalted butter in the same skillet. Whisk in the all-purpose flour, stirring continuously for about 10-15 minutes until it turns a medium brown color.
- Add the chopped onion, green bell pepper, red bell pepper, and celery to the roux. Sauté for about 10 minutes. Stir in the minced garlic and cook for an additional minute.
- Gradually whisk in the warmed chicken broth and browning sauce if desired. Return the seared chicken to the skillet, cover, and let it simmer on low heat for 30 minutes.
- Remove the chicken, chop it into bite-sized pieces, and return it to the pot. Stir in chopped parsley and adjust the seasoning to taste.
- Spoon the rich Chicken Étouffée over fluffy cooked white rice, and garnish with the remaining green onions.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg