Cajun, Main

Golden Toad Cajun Sticky Chicken Recipe

Comments are Disabled
During my years of living in Southwest Louisiana I was introduced to the amazing cuisine of the Cajun culture.  During the 18th century Cajun-Acadians were deported from Acadia to Louisiana, the Cajuns took influences of West Africa, French, and Spanish cooking techniques and created what we know as Cajun cooking.  Cajun cuisine was based on locally available ingredients and the preparation is fairly simple.
 
When I harken back to my days in Louisiana, I remember the community and family bond that I experienced there.  When eating Cajun dishes, the first thing I think of is family and community.  The Cajuns love to entertain and have huge get-togethers to celebrate new arrivals, birthdays, graduations, marriages, and life…heck they love to celebrate almost anything, especially LSU Tigers football, Geaux Tigers!!!
 
When my wife and I relocated back to Colorado from Louisiana, this Colorado native was craving some good Cajun cuisine, and it was hard to find.  I embarked on a journey to become a Cajun “chef” and make some authentic Cajun cooking right in my own kitchen, I owe several Cajuns a huge Merci Beaucoup for the help in teaching me around a Cajun kitchen.
 
One of my favorite Cajun dishes is Cajun Sticky Chicken, I want to share it with you and hope that you enjoy it as much as I do!
 
For this recipe you will need a cooking vessel that can withstand cooking at higher heats and is thick enough to prevent your food from burning. I use a Cajun Classic 12 Quart Seasoned Cast Iron Dutch Oven, you need to make sure that you have enough room in your pot to allow the chicken to fit in there and no be overcrowded.
 
This recipe will take up to four hours from start to finish, so plan accordingly.
Golden Toads Cajun Sticky Chicken Recipe
Pin
Print

Golden Toads Cajun Sticky Chicken Recipe

Course: MainCuisine: CajunDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

3

hours 

30

minutes
Calories

300

kcal

For this recipe you will need a cooking vessel that can withstand cooking at higher heats and is thick enough to prevent your food from burning. I use a Cajun Classic 12 Quart Seasoned Cast Iron Dutch Oven, you need to make sure that you have enough room in your pot to allow the chicken to fit in there and no be overcrowded.

Ingredients

  • 3 to 4 lbs. Bone-in, Skin-on Chicken Pieces ( for this recipe I used breasts, drumsticks, and thighs), washed and patted dry

  • 4 Large Sweet Yellow Onions (you have to use yellow onions for the sugar content), diced

  • 8 to 10 cloves of garlic, peeled and minced

  • 4 Large Bell Peppers (I do not use green as they have a bitter taste)

  • 4 to 5 Stalks of Celery, diced

  • Cajun Seasoning (Willow Seasonings is currently developing one)

  • Flour

  • 1 Stick of Unsalted Butter

  • Chicken Stock

  • Vegetable oil

Directions

  • Turn your stove on to a medium high heat and begin heat up your vegetable oil, make the oil about ½ to ¾ inches deep.
  • While the oil is heating, in a large bowl add 1 cup of flour and two tablespoons of Cajun seasoning and mix well.
  • Lay your chicken pieces out on a cutting board or baking sheet and use a sifter to lightly coat the chicken pieces, flip the chicken pieces and repeat the process.
  • Once your oil is around 350 degrees F add the chicken pieces to the pot. Cook until the pieces have a dark brown color and then flip and repeat (I add more Cajun seasoning to both sides of the chicken during this step, season to your taste). Once the chicken is browned, remove from the pot and place in a bowl and set aside. Reduce your stove temperature to medium.
  • Pour your onions into the pot and stir to start releasing the "stuck" pieces of chicken from the bottom of the pot. The onions will have to be cooked on a medium heat for 20 to 30 minutes until the caramelize. Stir occasionally to ensure that they do not burn or stick to the bottom of the pot.
  • Once the onions are done add about two-thirds of the bell peppers to the pot and stir in. Cook for about 5 minutes, stirring occasionally.
  • Add about two-thirds of the celery to the pot and stir in. Cook for about 5 minutes, stirring occasionally.
  • Add the garlic to the pot and stir in, cook until the garlic begins to release its fragrance (about 2-3 minutes), stirring occasionally.
  • Add the chicken pieces back into the pot and dump in any of the juices that were in the bowl (I add more Cajun seasoning before pouring in the chicken stock, season to your taste). Pour in enough chicken stock to cover the chicken pieces about three-quarters of the way.
  • Turn up the heat to high and bring to a boil, reduce heat and simmer.
  • Once the liquid as cooked almost all the way out (I add more Cajun seasoning before pouring in the chicken stock, season to your taste) pour in enough chicken stock to cover the pieces about three quarters of the way, also add in a stick of butter. Bring to a boil and then reduce heat and simmer.
  • Once the chicken is starting to fall off the bone and your gravy is thickening your meal is ready
  • Serving
  • Serve over a bed of rice and with your favorite vegetable (corn goes great with this)!

Comments are closed.