Menu Enter a recipe name, ingredient, keyword...

Cajun Style Smothered Chick'n

By

Cajun Style Smothered Chick'n a pressure cooker recipe using Soy Curls

Google Ads
Rate this recipe 0/5 (0 Votes)
Cajun Style Smothered Chick'n 0 Picture

Ingredients

  • 2 1/4 lb boneless skinless chicken thighs
  • 1 tsp each salt, pepper, smoked paprika, granulated garlic and cayenne
  • pepper
  • 3 Tbsp olive oil
  • 2 Tbsp granulated sugar
  • 2 large onions, chopped
  • 1 large red bell pepper, chopped
  • 3 Tbsp all purpose flour
  • 1/2 cup chicken stock or water
  • 1 cup whipping cream
  • 4 green onions, chopped
  • 1/4 cup chopped fresh parsley

Details

Adapted from goo.gl

Preparation

Step 1

2 1/4 lb boneless skinless chicken thighs
1 tsp each salt, pepper, smoked paprika, granulated garlic and cayenne
pepper
3 Tbsp olive oil
2 Tbsp granulated sugar
2 large onions, chopped
1 large red bell pepper, chopped
3 Tbsp all purpose flour
1/2 cup chicken stock or water
1 cup whipping cream
4 green onions, chopped
1/4 cup chopped fresh parsley

Place chicken in a large bowl and season well on all sides with salt,
black pepper, paprika, garlic and cayenne. Set aside.

In the pressure cooker, heat oil and sugar over medium heat until sugar
begins to brown and caramelize. Working in batches, add chicken and
brown on all sides. Remove chicken and set aside.

Add onions and red peppers to the cooker, stirring up any browned bits
and saute for 2 minutes. Stir in flour, then gradually stir in chicken
stock. Return chicken and any accumulated juices to the pot and stir to
combine.

Lock the lid in place and bring the cooker to full pressure over medium
high heat. Reduce the heat to medium low just to maintain pressure and
cook for 15 minutes. Release pressure quickly and remove the lid. Stir
in cream and simmer for 5 minutes, until sauce is thickened. Stir in
green onions and parsley.

Makes: 6 servings

NOTE: Serve this tender, creamy Cajun spiced chicken on lots of fluffy
rice or you can toss this with hot pasta.


(c)2017 david h

Review this recipe