Name: Cajun Chicken Stew
Yield: Makes 6 servings
Ingredients: 3 to 6 tablespoons vegetable oil; 1 (3- to 31/2-lb) chicken, cut into serving pieces; 2 1/2 teaspoons salt; 1/2 cup all-purpose flour; 1 medium onion, chopped; 1 medium green bell pepper, chopped; 1 celery rib, chopped; 3 cups water; 1/4 teaspoon cayenne, or to taste; 3/4 cup thinly sliced scallion greens; Accompaniment: cooked white rice

Image may contain Food Dish Meal Bowl Cutlery Spoon and Stew

photo by ROMULO YANES

When I was growing up in Louisiana, nothing made my mouth water like the smell of onion, bell pepper, and celery cooking in my mom's dark Cajun roux. For maximum flavor, use the whole chicken and leave any fat attached.

Active time: 1 1/4 hr Start to finish: 1 3/4 hr

Cooks' note:

Stew improves in flavor if made 1 day ahead (without scallion greens) and cooled completely, uncovered, then chilled, covered. Reheat, then stir in scallion greens.

Recipe notes

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