Smothered Creole Chicken Stew

Oh Wow - great taste in this one.  I took a recipe that uses a whole cut up chicken and cooks a longer time and reduced it to fit my families needs and used thighs this time. What a winner!! this dish was even great the next night as a burrito *note below. I have a new awesome recipe for my arsenal Enjoy! Diane 

Smothered Creole Chicken Stew

2 Lbs Boneless, Skinless Chicken Thighs
1 small onion, diced
1 red bell pepper, diced
4 ribs celery, diced
1 cup corn kernels
3 cups chicken broth
1/2 cup oil
1/2 cup flour

Chicken Seasonings:
Tony Chachere's Creole Seasoning
Salt & Pepper
Added Later in Cooking:
Hot sauce 
1 tsp minced garlic

Directions:
Clean thighs and blot dry with a paper-towel. Sprinkle both sides with Seasonings. Place about 2 tbs oil in large dutch oven and add chicken thighs, do not crowd the pan and cook thighs in batches if needed. Once browned, set aside. Add enough oil back into dutch oven to equal 1/2 cup. slowly sprinkle in flour, stirring constantly until well browned, about 3-4 mins. Add in all veggies and mix well, let cook another 3-4 mins. stirring constantly. Raise the heat on the pot and slowly stir in room temp to warm chicken broth - continue stirring (the roux with veggies and broth will create a gravy in the pot) bring the mixture up to a boil once all broth is in pot. Let boil for one minute and then reduce heat and cook for 35 minutes, partially covered. Add in garlic and hot sauce, taste to adjust any of your seasonings. Cook 10 more minutes, uncovered. 
Serve over cooked rice or mashed potatoes or yummy hot biscuits!! 

Recipe by: Diane Baker 
Adapted partially from: LaBelle Cuisine
Photos by: Diane Baker for Canning and Cooking at Home

**UPDATE: LEFTOVER IDEA - I chopped up chicken in the leftovers the next night and we wrapped it as a "filling" in burritos wrappers - sprinkled with shredded cheese and hot green chiles - was excellent too!!!!!

---