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Chicken Stew New Orleans-style

A hearty chicken stew with scallions, celery, bell pepper, tomatoes, sausage, and spices simmered in broth.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Thyme and clove match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,108 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Chicken Stew New Orleans-style

Timeabout 15 minutes simmering

Ingredients

Directions

Prepare

  1. Coarsely chop the scallions.

  2. Dice the celery and bell pepper.

  3. Cut the chicken into bite-sized pieces in a plastic bag, combine flour, thyme and cayenne, and shake to mix.

  4. Add the chicken and shake to coat lightly.

  5. Remove the chicken and reserve the excess flour mixture.

Brown the chicken

  1. In a large skillet, warm 1 tablespoon of butter in the oil over medium-high heat until the butter is melted.

  2. Add the chicken and cook until it is browned all over, about 7 minutes.

  3. Remove the chicken to a plate and cover loosely to keep warm.

  4. Add 1 remaining tablespoon of butter and heat until melted.

Make the stew

  1. Add the garlic and the reserved dredging mixture.

  2. Cook, stirring, until the flour is no longer visible, about 1 minute.

  3. Add tomatoes and their juice, the chicken broth, scallions, celery, bell pepper, hot pepper sauce and bay leaf, and bring to a boil over medium heat.

  4. Reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 minutes.

  5. Meanwhile, dice the sausage.

  6. Return the stew to a boil over medium-high heat.

Finish and serve

  1. Return the chicken (and any juices that have accumulated on the plate) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 minutes.

  2. Remove the bay leaf before serving.

Nutrition, whole recipe (rough)

1210Calories
76 gProtein
45 gFat
122 gCarbs

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Garlic1 clove (3g)4
Bay Leaf1 leaf (0.6g)2
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Thyme + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken breast
Provides the main protein, browned first to build flavor before simmering.
Flour
Coats the chicken and thickens the stew as it cooks into the liquid.
Stewed tomatoes
Supply the liquid base and acidity that give the stew its body and flavor.
Chicken broth
Adds savory liquid that carries the flavors of the vegetables and meat.
Kielbasa
Adds smoky, savory fat and flavor to the finished stew.
Garlic
Adds aromatic pungency that mellows as the stew simmers.

The step that matters

Browning the chicken and cooking out the flour. Browning the coated chicken over medium-high heat creates flavorful Maillard browning on the surface. Cooking the flour for about a minute removes its raw taste and helps it thicken the liquid evenly instead of leaving lumps.

Swap the clove

How well each one fits the dish's main ingredients (celery, pepper, chicken, flour, thyme, butter, tomato):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against celery, pepper, chicken, flour, thyme, butter, tomato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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