Cajun Smothered Chicken

Ingredients

• 8 boneless skinless chicken thighs, trimmed of excess fat
• 1 tbs garlic powder
• 1 tbs parsley flakes
• 1 tbs onion powder
• 1 tsp dried paprika
• ¾ C cassava flour
• Butter or oil, as needed, see notes
• 1 small onion, chopped
• ½ green bell pepper, chopped
• ½ yellow bell pepper, chopped
• 2 celery stalks, trimmed and chopped
• 2 cloves garlic, minced
• 2 C chicken stock
• 2 tsp Louisiana hot sauce
• Salt, black pepper and cayenne pepper to taste

Directions

1. Season Chicken: Season boneless, skinless chicken thighs with garlic powder, onion powder, dried parsley flakes, and paprika.
2. Set Up Dredge: Spread cassava flour on a dinner plate. Place a second plate nearby. Dredge each thigh in flour, shaking off excess, and transfer to the second plate. Repeat with all thighs; set aside.
3. Brown Chicken: Heat ~3 tbsp butter or oil in a very well‑greased 12" cast-iron skillet over medium heat. Brown thighs in two batches, searing both sides and adding more fat as needed. Transfer browned thighs to a wire rack. Remove any overly burned flour bits from the skillet if necessary.
4. Cook Trinity: Add more butter or oil to the skillet and add onion, bell pepper, and celery. Stir constantly to incorporate pan drippings, and cook ~5 minutes, until softened and translucent.
5. Add Garlic: Stir in minced garlic and cook 1 minute more.
6. Build Gravy: Reduce heat to medium‑low. Stir in chicken broth, hot sauce, salt, black pepper, and cayenne until well combined.
7. Simmer Chicken: Return thighs to the skillet, submerging them as much as possible. Cook ~20 minutes, stirring occasionally, until a thermometer inserted into the thickest part reads 165°F.
8. Serve: Remove from heat and serve with rice or mashed potatoes and roasted vegetables.

The Gumbo Page