Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 large green bell pepper, diced
  • 3 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 2 tbsp Cajun seasoning
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • salt to taste
  • black pepper to taste
  • fresh parsley for garnish

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion, carrots, celery, and bell pepper. Sauté for 5–7 minutes until the vegetables are softened and the onions are translucent.
  3. Stir in the minced garlic and 1 tablespoon of Cajun seasoning; cook for 60 seconds until fragrant.
  4. Increase heat to medium-high. Add the chicken pieces and brown for 3–5 minutes until mahogany-colored on the outside.
  5. Pour in the chicken broth, fire-roasted tomatoes with juice, and Worcestershire sauce.
  6. Stir in the remaining 1 tablespoon of Cajun seasoning.
  7. Bring the mixture to a simmer and cook until the chicken is cooked through.
  8. Stir in the heavy cream at the end of the process, heating through without boiling to ensure a smooth texture.
  9. Season with salt and black pepper to taste and garnish with fresh parsley or sliced green onions.