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Category: Stews
Prep Time: Cook Time: Total Time:
1 pound frozen corn, thawed
1 cup water
4 lbs bone-in, skin-on chicken pieces (split breasts, thighs, and/or drumsticks), trimmed
4 tsp vegetable oil
1 lb kielbasa sausage, sliced 1/4 inch thick
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 onions, minced
1/2 tsp cayenne pepper
4 cloves garlic, minced
1/4 tsp dried thyme leaves
2 bay leaves
2 tbsp minced fresh parsley leaves or cilantro
Blend half of the corn with the water in a food processor until smooth, about 30 seconds, and set aside.
Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 tsp of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate (remove the browned skin if using chicken thighs). Pour off the chicken fat. Return the pot to medium-high heat and repeat with the remaining 2 tsp oil and the remaining chicken.
Pour off any fat left in the pot. Add the kielbasa and cook over medium heat until it begins to brown, about 2 minutes. Stir in the peppers, onions, cayenne, and 1/4 tsp salt. Cook until the vegetables are softened, about 7 minutes.
Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the pureed corn, scraping up any browned bits. Stir in the bay leaves and remaining corn. Nestle the chicken, with any accumulated juices, into the pot.
Cover and simmer until the chicken is fully cooked and tender, about 30 minutes for the breasts or 1 hour for the thighs and drumsticks. (If using both types of chicken, simmer the thighs and drumsticks for 30 minutes before adding the breasts.) Discard the bay leaves. Stir in the parsley. Season with salt and pepper to taste before serving. Serves 4 to 6
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CAJUN CHICKEN AND CORN STEW
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Category: Stews
Prep Time: Cook Time: Total Time:
1 pound frozen corn, thawed
1 cup water
4 lbs bone-in, skin-on chicken pieces (split breasts, thighs, and/or drumsticks), trimmed
4 tsp vegetable oil
1 lb kielbasa sausage, sliced 1/4 inch thick
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 onions, minced
1/2 tsp cayenne pepper
4 cloves garlic, minced
1/4 tsp dried thyme leaves
2 bay leaves
2 tbsp minced fresh parsley leaves or cilantro
Blend half of the corn with the water in a food processor until smooth, about 30 seconds, and set aside.
Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 tsp of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate (remove the browned skin if using chicken thighs). Pour off the chicken fat. Return the pot to medium-high heat and repeat with the remaining 2 tsp oil and the remaining chicken.
Pour off any fat left in the pot. Add the kielbasa and cook over medium heat until it begins to brown, about 2 minutes. Stir in the peppers, onions, cayenne, and 1/4 tsp salt. Cook until the vegetables are softened, about 7 minutes.
Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the pureed corn, scraping up any browned bits. Stir in the bay leaves and remaining corn. Nestle the chicken, with any accumulated juices, into the pot.
Cover and simmer until the chicken is fully cooked and tender, about 30 minutes for the breasts or 1 hour for the thighs and drumsticks. (If using both types of chicken, simmer the thighs and drumsticks for 30 minutes before adding the breasts.) Discard the bay leaves. Stir in the parsley. Season with salt and pepper to taste before serving. Serves 4 to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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