Spicy Cajun Chicken and Rice Stew

Instructions

1. 1

   Place the whole stewing chicken in a large stockpot and cover with water. Add the bay leaves, salt, poultry seasoning, and black pepper. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until the chicken is tender.

2. 2

   Remove the chicken from the broth and set aside to cool. Strain the broth, discarding the seasonings. Reserve 6 cups of the broth for the stew, and save the remaining broth for another use. Skim any fat from the reserved soup broth. Once the chicken is cool enough to handle, remove the meat from the bones and shred or chop it, setting aside 3 cups for the stew (save any remaining chicken for another use).

3. 3

   In a large stockpot, sauté the onion and celery in the butter until the onion is crisp-tender. Add the minced garlic and cook for 1 minute longer. Stir in the drained diced tomatoes, orange juice, cilantro, Cajun seasoning, oregano, thyme, cumin, and paprika. Pour in the reserved 6 cups of broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the vegetables are tender. Finally, stir in the cooked rice, pinto beans, and the reserved 3 cups of shredded chicken. Heat through and serve.