Name: Cajun Braised Chicken Thighs
Ingredients: Olive oil, to coat pot; 4 Bone-in chicken thighs; 1 Red bell pepper, chopped; 1 Green bell pepper, chopped; 12 Button mushrooms, quartered; ½ Onion, medium diced; 3 Celery stalks, peeled and medium diced; ½ lb Baby carrots; 1 tbsp Paprika; 1 tbsp Garlic powder; 1 tsp Cayenne pepper; 3 ½ cups Chicken stock; Salt, to taste; Pepper, to taste

Yields1 Serving

Olive oil, to coat pot

4 Bone-in chicken thighs

1 Red bell pepper, chopped

1 Green bell pepper, chopped

12 Button mushrooms, quartered

½ Onion, medium diced

3 Celery stalks, peeled and medium diced

½ lb Baby carrots

1 tbsp Paprika

1 tbsp Garlic powder

1 tsp Cayenne pepper

3 ½ cups Chicken stock

Salt, to taste

Pepper, to taste

Preheat oven to 400 degrees.

Using a Dutch oven, add enough olive oil to coat bottom of pot and turn heat to high. Heat oil until it just starts to smoke.

Place chicken thighs in the pan and sear on high heat for 4 minutes on each side. Transfer the chicken to a
separate plate.

Add all of the vegetables and cook for 7 minutes,
stirring occasionally.

Add the chicken thighs back to the Dutch oven. Add the paprika, garlic powder, cayenne pepper, and chicken stock. Season with salt and pepper to taste. Bring to a boil.

Transfer the pot to the preheated oven. Cook for 35
minutes. Take the dish out of the oven and serve.

Ingredients