Cajun Chicken and Corn

8 servings

120 minutes

Cajun-style chicken with corn is a fragrant and rich dish inspired by the spicy traditions of Cajun cuisine. It successfully combines tender chicken thighs, sweet corn, spicy sausage, and aromatic spices to create a rich and deep flavor. Originating from Louisiana, Cajun cuisine is known for its bold use of spices, making this dish particularly appetizing. Slow cooking allows the ingredients to meld and develop flavors, creating a warming and hearty dinner. Serving with freshly chopped parsley adds freshness, while the harmony of textures—from tender chicken to slightly crunchy corn—makes it perfect for cozy family evenings. This dish pairs wonderfully with rice or fresh bread, highlighting its richness and depth of flavor.

Energy value per serving

• Calories: 752.5
• Proteins: 50.3g
• Fats: 53.4g
• Carbohydrates: 17.8g

Ingredients

• Frozen corn kernels: 450 g
• Water: 1 glass
• Chicken thighs: 1800 g
• Vegetable oil: 4 tsp
• Krakow sausage: 450 g
• Red sweet pepper: 2 pc
• Onion: 2 head
• Ground cayenne pepper: 0.5 tsp
• Garlic: 4 clove
• Fresh thyme: 3 g
• Bay leaf: 2 pc
• Parsley: 8 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. In a blender, grind half of the thawed corn kernels with water for 30 seconds, then set aside.

   Required ingredients:

   • Frozen corn kernels: 450 g
   • Water: 1 glass

2. Pat the thighs dry with paper towels, season with salt and pepper. Heat 2 teaspoons of oil in a large heavy pot over medium-high heat. Add half 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.

   Required ingredients:

   • Chicken thighs: 1800 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Vegetable oil: 4 teaspoons
   • Vegetable oil: 4 teaspoons

3. Drain the fat again. Add sausage cut into 0.5 cm pieces and fry for 2 minutes. Then add 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.

   Required ingredients:

   • Krakow sausage: 450 g
   • Red sweet pepper: 2 pieces
   • Onion: 2 heads
   • Ground cayenne pepper: 0.5 teaspoon
   • Salt:  to taste

4. Add chopped garlic and thyme, then after 15 seconds - the crushed corn. Then add the remaining grains and bay leaves, followed by the chicken.

   Required ingredients:

   • Garlic: 4 cloves
   • Fresh thyme: 3 g
   • Frozen corn kernels: 450 g
   • Bay leaf: 2 pieces
   • Chicken thighs: 1800 g

5. Cover the pot with a lid and simmer for 1 hour until the chicken is cooked. Remove the bay leaves, sprinkle everything with chopped parsley, season with salt and pepper, and serve.

   Required ingredients:

   • Bay leaf: 2 pieces
   • Parsley: 8 g
   • Salt:  to taste
   • Ground black pepper:  to taste