Chicken Etouffee
Servings: 5 servings
Calories: 337cal
Ingredients
- 1.5 pounds boneless skinless chicken thighs trimmed
- garlic salt to taste
- onion powder to taste
- 5 Tablespoons all purpose flour divided
- 2 Tablespoons olive oil
- 4 Tablespoons butter
- 1 Tablespoon minced garlic
- 2 cups chicken broth
- ½ cup diced onions
- ½ cup diced celery
- ½ cup diced red bell peppers
- salt to taste
- black pepper to taste
- 1 Tablespoon Cajun seasoning
- 14 ounce can of fire roasted diced tomatoes undrained
- 3 bay leaves
- 2 teaspoons lemon juice
Instructions
- Cut chicken into bite sized pieces and place in a large mixing bowl.1.5 pounds boneless skinless chicken thighs
- Season with garlic salt and onion powder to taste. Sprinkle with 2 tablespoons of the flour. Using gloved hands, mix chicken with seasoning and flour.
- Heat olive oil in skillet over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until no pink remains. Remove chicken from skillet and keep warm.2 Tablespoons olive oil
- Melt butter with garlic in skillet over medium-high heat. Add remaining 3 tablespoons of flour and whisk together until a paste forms creating a roux. Whisk in broth, ensuring no flour clumps remain.4 Tablespoons butter, 1 Tablespoon minced garlic, 2 cups chicken broth
- Add in onion, celery, and red bell pepper and stir to combine. Season with salt and pepper to taste. Add in Cajun seasoning.1/2 cup diced onions, 1/2 cup diced celery, 1/2 cup diced red bell peppers, 1 Tablespoon Cajun seasoning
- Add in canned tomatoes with their juices and stir to combine. Add chicken back to the skillet. Add in bay leaves and lemon juice.14 ounce can of fire roasted diced tomatoes, 3 bay leaves, 2 teaspoons lemon juice
- Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes.
Notes
- You can substitute the chicken thighs with chicken breasts if preferred. Trim the chicken thighs of excess fat. Leaving a little fat is ok, but we want to get rid of the bigger pieces.
- This recipe requires making a roux. A roux is a combination of fat and flour used to thicken gravies and sauces. A general rule of thumb is to stir the flour into the fat and keep cooking (usually less than a minute) until it smells like pie crust cooking in the oven. This creates a thick paste that you will whisk your liquid into.
- I always grab fire roasted tomatoes whenever I'm making soup or stew as I love the extra boost of flavor, but you can just as easily substitute with regular diced tomatoes.
Nutrition
Serving: 1serving | Calories: 337cal | Carbohydrates: 14g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 155mg | Sodium: 675mg | Potassium: 483mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1838IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 2mg
