Creole Chicken Stew
This thick and rich Creole-inspired stew is full of wholesome vegetables. It's even better reheated the next day!
1 (3-pound) fresh whole chicken, cut up
8 cups water
1 pound tomatoes, peeled, seeded and coarsely chopped*
3 medium carrots, peeled and cut into 1/2-inch dice
2 cups chopped onions
2 cups frozen cut okra
1 (10-ounce) package frozen corn
2 celery ribs, sliced 1/2-inch thick
1/2 medium green bell pepper, seeded and diced
1/2 cup uncooked brown rice
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
- Place chicken in a large pot and cover with water. Bring to a boil, skim the top and reduce heat. Simmer until chicken is tender and no longer pink, about 30 minutes.
- Remove chicken from pot and cool. When cool enough to handle, shred meat; discard fat and bones.
- Return chicken to pot along with tomatoes, carrots, onions, okra, corn, celery, green bell pepper, brown rice, parsley, chili powder, salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 45 minutes or until rice and vegetables are tender.
Makes 6 servings.