One Pot Cajun Chicken Stew

Servings: 4 | Serving size: about 2 cups

Cooking time: 75 minutes

This recipe can easily be multiplied (or halved) and makes great leftovers. Serve with Brown Rice or a two-ounce whole grain or gluten-free roll.

Ingredients

• 1 tsp. olive oil
• 1 clove garlic (finely minced)
• 1 medium onion (diced)
• 2 medium ribs celery (diced)
• 1 medium red bell pepper (diced)
• 1/2 lb. boneless, skinless chicken thighs
• 1 – 15 ounce cans no salt added diced tomatoes
• to taste fresh ground black pepper
• 1/4 tsp. salt
• 1 1/2 tsp. no salt added Cajun/Creole spice blend
• 1/ tsp. smoked paprika
• 1/8 tsp. red pepper flakes (optional)
• 3/4 cup no salt added vegetable stock

Preheat the oven to 325°F.

Place a medium dutch oven or a small stock pot on the range over medium high heat.

Add the olive oil when the pot is heated and then the garlic.

Cook for about one minute. Stir frequently.

Add the onions and cook, stirring frequently, for about 4 minutes.

Add the celery and bell pepper and cook for about 2 minutes. Stir frequently.

Add the chicken thighs, tomatoes, pepper, salt, Cajun spice blend, smoked paprika, red pepper flakes and water.

Stir and cover.

Place the pot in the hot oven.

Let the stew cook for about 20 minutes. Uncover and stir.

Cook for 40 minutes uncovered.  Stir occasionally.

Serve.