Chicken Stew

There’s nothing more comforting than a big bowl of this chicken stew on a cold, rainy night.


  • Servings: 8
  • Difficulty: Easy
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Chicken Stew


  • 2 lbs. chicken (skinless wings work best)
  • 1/2 c celery, chopped
  • 1/2 c bell pepper, chopped
  • 1/2 c onion, chopped
  • 32 oz. chicken stock/broth
  • 1/4 c Kary’s Roux
  • 2 T oil
  • 1/4 t cayenne pepper
  • Ground File’ (optional)


1. In a Dutch oven, heat oil to medium heat and lightly brown chicken (to 165° degrees internally)
2. Remove chicken from pan and set aside
3. Add The Holy Trinity (onions, celery, bell pepper) to the same pan you cooked the chicken; cook till vegetables are tender
4. Add chicken broth/stock and bring to rapid boil
5. Stir in Kary’s Roux® mix and stir until roux is smooth; reduce heat to medium
6. Add cooked chicken to vegetable mixture
7. Lightly season with salt, black and cayenne pepper
8. Cover and let simmer for about 15 minutes, allowing the flavors to marry
9. Serve over rice; garnish with Gumbo File’ if desired

Recipe Notes

This recipe is NOT gumbo, so don’t get all concerned when you see it has a dark roux base; tastes best the next day!!!

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