Creamy Cajun Chicken

25 mins
Serves 5
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Directions

  1. 1Dice the onion and garlic.
  2. 2Dice the onion and garlic.
  3. 3Dice the onion and garlic.
  4. 4Debone the chicken thighs and dust them with flour.
  5. 5Debone the chicken thighs and dust them with flour.
  6. 6Debone the chicken thighs and dust them with flour.
  7. 7Cook the chicken thighs in a hot pan until browned.
  8. 8Cook the chicken thighs in a hot pan until browned.
  9. 9Cook the chicken thighs in a hot pan until browned.
  10. 10Remove the chicken from the pan and set aside.
  11. 11Remove the chicken from the pan and set aside.
  12. 12Remove the chicken from the pan and set aside.
  13. 13In the same pan, sauté the garlic and onion.
  14. 14In the same pan, sauté the garlic and onion.
  15. 15In the same pan, sauté the garlic and onion.
  16. 16Add Cajun spices and paprika.
  17. 17Add Cajun spices and paprika.
  18. 18Add Cajun spices and paprika.
  19. 19Add the chicken broth and cream.
  20. 20Add the chicken broth and cream.
  21. 21Add the chicken broth and cream.
  22. 22Add Parmesan cheese.
  23. 23Add Parmesan cheese.
  24. 24Add Parmesan cheese.
  25. 25Return the chicken to the pan and simmer for 15 minutes.
  26. 26Return the chicken to the pan and simmer for 15 minutes.
  27. 27Return the chicken to the pan and simmer for 15 minutes.
  28. 28Garnish and serve over rice.
  29. 29Garnish and serve over rice.
  30. 30Garnish and serve over rice.

Ingredients

  • 1 kg chicken thighs
  • 1 kg chicken thighs
  • 1 kg chicken thighs
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • flour
  • flour
  • flour
  • cajun spices
  • cajun spices
  • cajun spices
  • paprika
  • paprika
  • paprika
  • grated parmesan
  • grated parmesan
  • grated parmesan
  • 20 cl fresh cream
  • 20 cl fresh cream
  • 20 cl fresh cream
  • 1 verre chicken stock
  • 1 verre chicken stock
  • 1 verre chicken stock

Equipment

knifecutting boardfrying pan