Name: The Yard Food Parks Cajun Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 3 tbs paprika (preferably smoked); 1 tbs garlic powder; 1 tbs onion powder; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp ground black pepper; 1 tsp cayenne pepper; 1.5 tsp kosher salt; 1.25 lb boneless skinless chicken thighs; 2 tbs olive oil; 1 tbs fresh lemon juice; 2 tbs minced fresh parsley; 1 tbs butter; 0.5 cup chopped yellow onion; 1 tbs minced garlic (about 3 cloves); 0.5 cup chicken broth (low sodium); 0.25 cup heavy cream; 0.5 cup green bell pepper, thinly sliced; 0.5 cup red bell pepper, thinly sliced; 4 servings cooked long-grain white rice or cauliflower rice; 2 tbs sliced green onions; 4 pieces lemon wedges

Method

Cajun Spice Blend

Combine paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, cayenne and kosher salt in a small bowl. Whisk thoroughly until evenly mixed. Taste and adjust cayenne or salt to your heat/salt preference. Set aside 1 tablespoon of the blend for finishing if desired; use remaining blend for seasoning the chicken.

Cajun Chicken (main recipe yields 4 servings)

Prep chicken

Pat chicken thighs dry with paper towels. In a shallow bowl or plate, coat both sides of each thigh with 1.5 tablespoons of olive oil, then sprinkle evenly with 2.5–3 tablespoons of the Cajun spice blend (reserve the remainder). Press the spice into the meat so it adheres. Let rest at room temperature for 10 minutes or refrigerate up to 30 minutes for deeper flavor.

Cook chicken

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add remaining 0.5 tablespoon olive oil and 1 tablespoon butter; swirl to melt. Add the seasoned chicken thighs in a single layer, leaving space between pieces. Sear without moving for 4–5 minutes until a deep brown crust forms. Flip and cook another 3–4 minutes, or until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil to rest.

Make pan sauce

Reduce heat to medium and add chopped onion and sliced bell peppers to the same skillet. Sauté 3–4 minutes until softened and slightly caramelized, scraping up browned bits from the pan. Add minced garlic and cook 30–45 seconds until fragrant. Pour in chicken broth, scraping the pan to deglaze and lift flavorful fond. Simmer 2–3 minutes to reduce slightly. Stir in heavy cream and lemon juice, bring to a gentle simmer, then return the chicken and any accumulated juices to the pan. Spoon sauce over the chicken and simmer together 1–2 minutes to meld flavors. Stir in chopped parsley and adjust seasoning with reserved Cajun blend or salt if needed.

Finish

If desired, finish with a pat of butter and a sprinkle of the reserved Cajun blend for extra color and heat. Let rest 2 minutes in the sauce so flavors marry. Serve the chicken and peppers over cooked rice or cauliflower rice, garnish with sliced green onions and lemon wedges.

To Serve (optional)

Spoon rice onto plates, top with 1 chicken thigh per serving and spoon generous amounts of peppers and sauce. Garnish with sliced green onions and a lemon wedge. Squeeze lemon over just before eating for brightness.