Season with generously with salt and pepper. (If using skinless chicken thighs or pan is dry, add remaining tablespoon of oil*).Add chicken (skin side down) and cook until browned all over, about 2 minutes per side. Heat 1 tablespoon oil in a large, straight-sided skillet (with a tight fitting lid) over medium-high heat.Season chicken on all sides with 1 ½ tablespoon of the Cajun spice mixture. Pour in the stock, sprinkle in some more Cajun seasoning, and dump in the beans and tomatoes. Transfer the chicken to the plate and set aside.Īdd the onion and bell pepper to the (same) skillet and season them liberally with salt and pepper.Ĭook them until they are softened and lovely. Then you heat a splash of oil in a skillet, add the chicken and cook until golden brown and delicious on both sides. Grab a hurricane, make this dish and get ‘er done.įirst you will start by seasoning the chicken GENEROUSLY on ALL sides with some Cajun spice mix. Juicy, tender, crispy skinned chicken thighs snuggled up in some slightly spicy, smoky, fluffy, perfectly cooked rice loaded with a blend of Cajun seasonings and studded with plump red beans, fire roasted tomatoes and sweet red bell peppers. This skillet meal will make you feel like your vacationing RIGHT by the Bayou… alligator airboat ride not included. Grab your skillet and make these juicy, crispy skinned chicken thighs nestled in smoky, Cajun spiced rice with red beans, red bell peppers and tomatoes.Īn easy, breezy one skillet WONDER of Cajun-y chicken, rice and beans DELICIOUSNESS.
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