| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 18g | 4g | 35g |
| sugars | fibre | protein | salt |
| 6g | 4g | 28g | 1.2g |
There’s something inherently comforting about a bowl of North Louisiana Filé Chicken Stew. Growing up in the open plains of Montana, my meals often echoed the rugged yet wholesome essence of ranch life, yet I found a deep appreciation for the rich, tangy flavors of Southern cuisine during my travels. This stew, in particular, melds the best of both worlds for me – the heartiness of chicken and the vivacity of carefully selected spices and herbs.
A Blend of Comfort and Tradition
The use of filé powder in this recipe captures that authentic Creole flavor that my taste buds were introduced to later in life. Filé powder, made from ground sassafras leaves, not only lends the dish its distinctive thickening agent but also adds an earthy note that’s somewhat reminiscent of the wild flavors I grew up with. It reminds me of the sagebrush-scented air back home.
When I first tried North Louisiana Filé Chicken Stew, it drew me back to those cozy family dinners where a hot, filling meal was always the star. While this recipe incorporates some of the hardy vegetables like onions, bell peppers, and celery that were staples in my childhood kitchen, it introduces a Southern twist with the inclusion of cayenne pepper and thyme. The harmony between these ingredients and the rich chicken stock creates a depth of flavor that is both familiar and refreshingly new.
Nutritional Benefits
What sets this stew apart from other dishes is its nutritional benefits. Chicken, being a lean protein, forms the foundation of this meal, providing essential nutrients while keeping the dish light. The inclusion of vegetables such as onions, green bell peppers, and celery ensures a healthy dose of vitamins and minerals, vital for a balanced diet. The tomatoes add a burst of lycopene, known for its antioxidant properties, which can contribute to overall health.
Additionally, this dish is gluten-free if you choose a gluten-free flour, making it accessible to those with dietary restrictions. Pairing this stew with white rice not only makes it a complete meal but also adds a comforting texture that soaks up all the delightful broth.
Complementary Dishes
A dish as versatile as North Louisiana Filé Chicken Stew can be served alongside many other recipes. For instance, it pairs wonderfully with a classic cornbread, whose slightly sweet flavor contrasts beautifully with the savory notes of the stew. Alternatively, a fresh garden salad can provide a crisp, refreshing companion to this hearty meal.
On family gatherings where variety is key, consider serving this chicken stew next to seared salmon or even a simple grilled vegetable platter to ensure a well-rounded and satisfying dining experience for everyone.
Whether it’s a rainy day or a festive family dinner, North Louisiana Filé Chicken Stew is a dish that not only warms the heart but also brings people together, drawing them to seek comfort in every spoonful. It’s this blend of homey satisfaction and cultural richness that makes me adore this recipe so much.
What You’ll Need
- 1 whole chicken (about 4 pounds), cut into pieces
- 1 tablespoon filé powder
- 2 tablespoons vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken stock
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh parsley
- 6 cups cooked white rice, for serving
Method
Step One
Pat the chicken pieces dry with paper towels. Season with a bit of salt and black pepper.
Step Two
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
Step Three
In the same pot, add the all-purpose flour. Stir constantly to make a roux, cooking until the mixture is a deep golden brown, about 10-12 minutes.
Step Four
Add the chopped onion, green bell pepper, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
Step Five
Stir in the diced tomatoes, chicken stock, bay leaves, salt, black pepper, cayenne pepper, dried thyme, and paprika. Bring the mixture to a simmer.
Step Six
Add the browned chicken pieces back to the pot. Cover and let it simmer on low heat for 45 minutes to 1 hour, or until the chicken is fully cooked and tender.
Step Seven
Before serving, remove the bay leaves and stir in the filé powder, chopped green onions, and chopped fresh parsley until well combined.
Step Eight
Serve the North Louisiana Filé Chicken Stew hot over the cooked white rice. Enjoy!
