If you’re craving a warm and comforting dish that doesn’t weigh you down, this lightened-up Creole Chicken Stew is a must-try! I absolutely love soups and stews—especially when they’re flavorful and nourishing. Unlike traditional versions that can be heavy or high in fat, this healthier take is both satisfying and fresh. It’s perfect served over fluffy rice, and for an even cleaner option, try it with brown rice, whole wheat bread, or turkey bacon. This easy Creole-inspired stew is ideal for cozy weeknight dinners or meal prep. Give it a try and let me know what you think!
This stew is yummy year round! And you will feel so much better than eating the original with so much butter!
Need another light soup to try? Try this Chunky Chicken Vegetable Soup soon.
Ingredients
- olive oil
- green bell pepper
- onion
- chicken thighs
- salt/pepper
- bacon
- garlic
- white wine
- whole canned tomatoes
- water
- oregano
- cumin
- thyme
- cajun seasoning
- hot pepper sauce
- fresh green beans
- rice
See exact quantities in recipe card below
Instructions
To start, cook the bacon in a large skillet over medium heat until it’s nearly done. Then, add the bell pepper and onion, cooking and stirring for about 4 minutes or until they’re tender. Stir in the garlic and sauté for another minute, just until fragrant. Once everything is softened and aromatic, transfer the mixture to a bowl and set aside.
Next, add olive oil to the same skillet and toss in the chicken, seasoning it with salt and pepper. Cook the chicken, stirring occasionally, until it’s nicely browned. Pour in the wine to deglaze the pan, scraping up any flavorful bits from the bottom, and let it cook for 1 minute. Now, stir in the canned tomatoes, the reserved bell pepper mixture, water, oregano, cumin, thyme, Cajun seasoning, and hot sauce. Bring the mixture to a boil, making sure to pierce or chop up the tomatoes to help them break down. Add the green beans, then reduce the heat and let the stew simmer, covered, for 15 to 25 minutes, or until the chicken is fully cooked through. Finally, serve hot over rice, if desired, for a comforting and hearty meal.
Watch the video below to see the recipe in action!
Equipment
Need a new soup pot? I have you covered! Here is a link to one I like. Having a good soup pot is essential in a kitchen! Not just soups, but main dishes, frying, candy making etc!
Top Tip
You can see in my picture I didn't worry much about the size of my green beans. But one inch really is ideal. And I like to add a bit more water or if I have left over chicken broth I splash a little in. We like ours to be a little more saucy sometimes.
Storage
This stew is so great for meal prep! Store the rice separate and pull out both containers for lunch time! I love these lidded bowls!
Substitutions
Honestly, you can make this stew fit your family! Like asparagus? It tastes great in this too!
Spice Level
Yes, add an extra ¼ teaspoon of both cajun spice and bottled hot sauce
Yes, omit the bottled sauce.
More Soups to try
Popular Desserts
Lightened Up Creole Chicken Stew
Ingredients
- 1 tablespoon olive oil
- ½ green bell pepper diced
- ½ medium onion chopped
- 1 ½ pounds skinless boneless chicken thighs cut into 1-inch chunks
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 slices bacon chopped (optional, turkey bacon option as well)
- 2 teaspoons minced garlic
- ¼ cup white wine
- 15 oz whole tomatoes in juice canned
- ⅔ cup water
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon dried thyme
- ¼ teaspoon Cajun seasoning
- ½ teaspoon bottled hot pepper sauce
- ⅓-1/2 pound fresh green beans trimmed and cut into 1-inch pieces
- Cooked rice
Instructions
- Cook bacon in large deep sided skillet until almost done.
- Add the bell pepper and onion; cooking and stirring for 4 minutes or until tender. Add garlic and sauté for about a minute until fragrant. Transfer to a bowl.
- Add olive oil to the skillet and add chicken. Sprinkle with salt and pepper. Cook, stirring occasionally, until browned.
- Pour in wine; deglaze bottom of pan, cook 1 minute. Stir in tomatoes, bell pepper mixture, water, oregano, cumin, thyme, Cajun seasoning and hot sauce; bring to a boil. Make sure to pierce tomatoes and even chop up if desired.
- Add green beans; reduce heat and simmer, covered, for 15-25 minutes, or until chicken is cooked through. Serve over rice, if desired.
Comments
No Comments