Cajun Chicken with Corn
Main Dishes • European
Description
Cajun Chicken with Corn
Ingredients
- Blanched frozen corn 15 oz
- Water 1 cup
- Chicken Thighs 65 oz
- Vegetable Oil 4 teaspoons
- Krakow Sausage 15 oz
- Orange Bell Peppers 2 pieces
- Onion 2 heads
- Cayenne Pepper ½ teaspoon
- Garlic 4 cloves
- Thyme 0 oz
- Bay leaf 2 pieces
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a blender, blend half of the thawed corn kernels with water for 30 seconds, then set aside.
Step 2
Pat the thighs dry with paper towels, season with salt and pepper. Heat 2 teaspoons of oil in a large heavy-bottomed pot over medium-high heat. Add half of the thighs and fry for 10 minutes until golden. Then transfer them to a plate and remove the skin. Drain the fat from the pot, return it to medium-high heat, and add another 2 teaspoons of oil to repeat the process with the remaining chicken.
Step 3
Drain the fat again. Add the sausage, cut into 0.5 cm pieces, and sauté for 2 minutes. Then add the bell pepper, also cut into 0.5 cm pieces, chopped onion, cayenne pepper, and a pinch of salt. Cook for about 7 minutes until the vegetables are soft.
Step 4
Add the chopped garlic and thyme, and after 15 seconds, add the blended corn. Then add the remaining corn kernels and bay leaves, followed by the chicken.
Step 5
Cover the pot with a lid and simmer for 1 hour until the chicken is cooked through. Remove the bay leaves, sprinkle everything with chopped parsley, season with salt and pepper, and serve.
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