Cajun Chicken Thigh Pie. The kids call it a "piehole" for a reason; the mouth yearns for that crumbly crust surrounding the sweet or savory filling, the stuff of Moms and America. This Cajun chicken feast is perfect for the hole of pies: juicy chicken thighs and fresh vegetables combine with slightly spicy, slightly smoky Cajun seasonings, to bake under a sweet cornbread crust that's just pure flavor. Roasted Cajun Chicken Thighs - Flavorful and juicy oven-roasted chicken thighs prepared with the tastiest cajun rub and served over simple, but delicious cauliflower rice.
Heat the olive oil in a skillet over medium heat. Stir in the the chicken breast and season with salt and pepper. Season with a pinch of salt and pepper. You can have Cajun Chicken Thigh Pie using 12 ingredients and 2 steps. Here is how you cook it.
Ingredients of Cajun Chicken Thigh Pie
- You need 2 of chicken thighs (diced).
- It's 1 of red pepper (diced).
- You need 2 of carrots (diced).
- Prepare 1 of jalapeño (diced).
- Prepare 1 of onion (diced).
- It's 3 of green onions.
- You need 2 tsp of Cajun seasoning.
- You need of Cornbread.
- You need 3/4 cup of corn muffin mix.
- Prepare 1/4 cup of cheese.
- Prepare of Green part of green onion.
- Prepare 1/2 cup of water.
A menu staple is the rotating gumbo. The duck-based gumbo is made with confit duck leg, housemade hunter's sausage, filé powder, a scoop of whipped duck egg potato salad and, finally, a boiled. In a large saucepan over medium heat, melt the butter. Add the onion, celery, carrot, and sauté until onions are translucent.
Cajun Chicken Thigh Pie step by step
- Oil pan. Combine chicken and all vegetables (except for green part of green onions) into a pan on medium-high heat. Add seasoning. Cook and stir for 8 minutes. Add 2 teaspoons of corn mix at the end and stir. Then add some water and simmer for a 1-2 minutes..
- Transfer the mix to a baking pan. Evenly top the pan with the cornbread mix and bake for 20 minutes at 400. Let set and it’s done. Garnish with green onion..
Season with a pinch of salt and pepper. When it comes to baked chicken, I always choose chicken thighs over chicken breasts. Chicken thighs are moist and tender and perfect for oven baking. Rinse chicken thighs under cold water; pat dry with paper towels. Coat chicken with the rub, then brush or spray with olive oil.