Cajun Chicken Stew
Developed by one of our Community Innovation program winners, Haley Meek! Haley was inspired to create a simplified and speedy gumbo-style recipe.
Perfectly Balance Your Plate
Serve with 1⁄2 cup rice.
Ingredients
1 lb (450 g) boneless, skinless chicken thighs
3 tbsp oil
6 stalks celery
3 green bell peppers
1⁄3 lb (150 g) kielbasa sausage
1 pkg Cajun Chicken Stew Seasoning
1 can (14 oz/398 ml) crushed tomatoes
6 cups water
1⁄2 cup corn starch
1⁄4 cup cold water
Preparation
PROGRAMMABLE PRESSURE COOKER:
- Cube chicken. Program pressure cooker to “SAUTÉ.” Heat oil; add chicken and sauté 5 min.
- Meanwhile, cube celery and peppers. You should have about 3 cups of each. Slice sausage. Add veggies, sausage, seasoning, tomatoes, and water to pressure cooker.
- Secure lid. Place steam release valve in the “SEALING” position. Program to HIGH pressure and set the timer for 4 min. It will take some time for the pressure cooker to get to the proper temperature before the timer will start to count down.
- Using a long-handled spoon, push the steam release handle to the “ VENTING” position. Release pressure completely before opening lid.
- In Prep Bowl, whisk together corn starch and cold water. Stir into stew and simmer until thick.
- Serve with rice, if desired.
STOVETOP:
- Cube chicken. In Dutch oven, heat oil over medium-high heat. Add chicken and sauté 5 min.
- Meanwhile, cube celery and peppers. You should have about 3 cups of each. Slice sausage. Add veggies, sausage, seasoning, tomatoes, and water to Dutch oven.
- Bring to a boil. Reduce heat to low and simmer, covered, for 1 hour.
- In Prep Bowl, whisk together corn starch and cold water. Stir into stew and simmer until thick.
- Serve with rice, if desired.
Nutritional Information
Per serving: Calories 340, Fat 17 g (Saturated 4 g, Trans 0 g), Cholesterol 75 mg, Sodium 600 mg, Carbohydrate 25 g (Fibre 5 g, Sugars 6 g), Protein 22 g.
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Prep Bowls (Set of 4)
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