Creole Stewed Chicken

This recipe is perfect for an instant pot or slow cooker. Throw everything in a pot and simmer until tender. Usually when making a braise I sear the chicken first which will bring out even more delicious caramelized flavors but sometimes we are lazy and just want to just throw everything in a pot and walk away. This is some serious comfort food and should be eaten over rice.

Prep time: 5 minutes

Cook time: 1 hour

Serves: 2-4

Equipment:

1 Dutch oven or oven safe pot with a top

Ingredients

  • 4 chicken legs
  • 1-2 Tbsp of Mama Manje
  • 2 cups scallions, sliced
  • 3 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • 1/2 cup white wine
  • 2 cups of tomato purée
  • Salt
  • Garnish with chopped parsley and scallions

Steps

  1. Mix all of the ingredients in an oven safe pot with a lid
  2. Cover pot and marinade for 1-2 hours at room temperature if time allows
  3. Preheat oven to 375F
  4. Roast chicken for 1 hour or until tender
  5. Season with salt if needed and serve over rice
  6. Garnish with chopped parsley and scallions

Things to remember

  • This recipe is great for the instant pot because you literally throw everything in there and walk away. Couldn’t be easier!
  • Feel free to sear the chicken before adding all of the other ingredients for a richer flavor.
  • I served this dish over white rice that I spiced with turmeric and ginger.