Cajun.credle.crazy. Recipe

Name: Yats Cajun Creoles CAJUN.CREDLE.CRAZY. Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 pieces Chicken Thighs; 2 tbs Cajun Seasoning; 2 tbs Olive Oil; 1 piece Bell Pepper; 1 piece Onion; 2 stalks Celery; 4 cloves Garlic; 500 ml Chicken Broth; 1 cups Rice; 1 bunch Green Onions; 1 tsp Paprika; 1 tsp Black Pepper; to taste Salt; 2 leaves Bay Leaves; 1 tsp Thyme

Inspired by Yats Cajun Creole

Time1h

Serves4

Make Cajun.credle.crazy. Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

4 pieces Chicken Thighs

2 tbs Cajun seasoning

2 tbs olive oil

1 piece Bell Pepper

1 piece Onion

2 stalks Celery

4 cloves Garlic

2 1/8 cup (500 ml) Chicken broth

1 cups Rice

1 bunch Green onions

Spices and Seasonings

1 tsp Watkins paprika

1 tsp black pepper

to taste Celtic sea salt

2 leaves Bay Leaves

1 tsp Thyme

Method

Preparation

Prepare the Chicken

Pat the chicken thighs dry with paper towels and season them generously with Cajun seasoning, paprika, black pepper, and salt. Let it marinate for at least 15 minutes.

Chop the Vegetables

Dice the bell pepper, onion, celery, and mince the garlic. Set aside.

Prepare the Rice

Rinse the rice under cold water until the water runs clear. Set aside to drain.

Cooking

Sear the Chicken

In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add the diced bell pepper, onion, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.

Combine Ingredients

Return the chicken to the skillet with the sautéed vegetables. Add the chicken broth, rinsed rice, bay leaves, thyme, and stir to combine.

Cook the Rice

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20-25 minutes until the rice is cooked and the liquid is absorbed.

Finish and Serve

Remove from heat, discard bay leaves, and fluff the rice with a fork. Garnish with chopped green onions before serving.