Cajun Chicken with Corn

Main Dishes | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Cajun Chicken with Corn

Ingredients

Blanched frozen corn - 15.9 oz
Water - 1 cup
Chicken Thighs - 63.5 oz
Vegetable Oil - 4 teaspoons
Krakow Sausage - 15.9 oz
Orange Bell Peppers - 2 pieces
Onion - 2 heads
Cayenne Pepper - ½ teaspoon
Garlic - 4 cloves
Thyme - 0.1 oz
Bay leaf - 2 pieces
Parsley - 0.3 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.