Chicken thighs (Bone-in or boneless, Skin or no skin, your choice)
Cajun or Creole Spice
side dishes....
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OK, I told you this was simple... Here goes:
Sprinkle chicken, both sides with Cajun or Creole Spice powder. Place in frying pan and heat till starting to cook on one side, covered. Flip them over and brown second side a little. Once the chicken is starting to cook on the second side, turn heat to low and keep covered. The chicken will steam itself and liquid will start to accumulate. Let the chicken simmer in it's own juices for 30-45 minutes (bone-in should cook a longer than boneless) while you prepare the side dishes. About 10 minutes from serving, remove lid and turn up the heat to medium high. I cover it with a splatter screen, just to keep things tidy. Cook away the liquid and brown nicely. Honestly, that's it!
I served corn and dirty rice on the side. It was a busy day and I didn't have a lot of hands for cooking today.
The chicken comes out so tender and moist, it's just GREAT!!
Pan-Fried Cajun Chicken
Two different spices I have in my cabinet. Feel free to use any brand that you have or that you find in the store.
Sprinkle generously, but don't smother the chicken, this isn't breadcrumbs. The spice mixes do have a fair amount of salt and pepper, so don't go crazy.
Get the lid on to capture the steam.
Cooking nicely, turn them over.
Can you see the liquid accumulating?
After about 30 minutes of simmering.
Remove the lid and let steam escape and evaporate away.
Liquid is all gone and chicken is crisping up a bit. You want it browned, not burned, keep an eye on it.
Sit down... enjoy! Dirty rice and corn on the side. Flowers courtesy of Sharon, the Flower Goddess. Thanks again, Sharon!:D
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