Recipe: Appetizing Red pepper, mushroom cajun chicken thighs

Red pepper, mushroom cajun chicken thighs. It is low effort, but the flavor level of this melt-in-your-mouth-chicken is totally off the charts! Coat the chicken well with the cajon rub. Use an iron skillet on medium heat to melt the butter and oil.

Sear the chicken, browning on both sides. An earthy, hearty version of the classic Italian dish, this recipe stars juicy, tender pieces of chicken leg, braised in white wine with red bell peppers, onion, and tomato. It tastes like it spent hours in the oven, even though it's done in about an hour. You can have Red pepper, mushroom cajun chicken thighs using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Red pepper, mushroom cajun chicken thighs

1. You need 4 of chicken thighs, skin off.
2. It's 1 of red pepper, sliced.
3. You need 12 of mushrooms, sliced.
4. Prepare 1 of small onion, sliced.
5. It's 1/4 C of cajon seasoning (I use Joes' recipe).
6. It's 2 T of butter.
7. It's 1-2 T of oil.
8. It's 1/2-3/4 C of coconut milk.
9. You need of Shredded parmesan cheese.
10. You need of Thyme, a few sprigs (pull out when serving).
11. Prepare 1/8 tsp of garlic powder.
12. It's 1/8 tsp of pepper.
13. Prepare 1/4 tsp of salt.
14. Prepare 2 C of cooked rice.

If using a slow cooker - If you have time to sear the chicken in a hot skillet for a few minutes per side before placing it in the slow cooker, I think that gives the meat great flavor. If you don't have time to brown the chicken first, that's okay too! Just a couple weeks ago, we arrived home late in the evening from Ava's swim team practice. Give your chicken a little kick with hot sauce and cayenne pepper in this simple but delicious Cajun-inspired recipe.

Red pepper, mushroom cajun chicken thighs instructions

1. Prepare rice according to package. Set aside. Coat the chicken well with the cajon rub. Use an iron skillet on medium heat to melt the butter and oil. Cook the chicken for 6 minutes each side. Set aside. Add a bit more oil to the pan to saute the pepper, onion, spices and mushrooms for 3-4 minutes. Add the cream..
2. Add the chicken back in to the veggie mixture to heat through. Spoon the chicken and creamy veggies over the rice. Top with shredded parmesan cheese and serve..
3. Joe's cajon rub recipe is on my page..

Homemade bone stock adds some extra nutrition, and the mushrooms make an easy side right in the same pan. Let it simmer until all the flavors combine, and you'll end up with a savory, vegetable-heavy main dish that breaks the typical seasoning mold just enough to be interesting. In a small bowl, combine celery seed, chili powder and onion salt. In a Dutch oven, heat oil over medium heat. Remove to serving platter and keep warm.