Cajun Sticky Chicken

“Sticky Chicken” is a classic Cajun easy go to meal. But don’t let the simplicity fool you, this dish is full of flavor and satisfies your taste buds plenty. Like all Cajun recipes, there are many different methods in which you will see this cooked. This is my favorite way to cook a sticky chicken gravy. My best friend’s Uncle Todd gave me the best tips including brown sugar and it’s been my favorite way ever since. I also added paprika recently. In the words of my Paw Paw Donald, “Sprinkle some paprika on dat and then brown the sh*t out of it!” That old man can cook, so of course I’d heed his advice every time. I use brown sugar and Worcestershire because it makes such a pretty gravy! I prefer to cook with bone in thighs because the bone is what really gives a gravy it’s flavor.

1 pack chicken bone in thighs

1 stick of butter

2 heaping tbsp brown sugar

1 onion

1 bell pepper

1 head of garlic minced

red pepper

black pepper

salt

garlic powder

onion powder

Paprika

3 chicken bouillon cubes

about 2 tbsp Cajun Power Worcester sauce

several dashes Tobasco hot sauce

2 tbsp zydeco chop chop

water

1. Season thighs with generous amounts of red pepper, black pepper, salt, garlic powder, onion powder, and paprika. (Example photo below)

2. Melt 1 stick of butter in pot on a medium to high heat. Add brown sugar and stir until mixed well. Keep stirring if needed to keep brown sugar from burning at the bottom of your pot.

3. Once your pot is hot enough, place thighs in pot skin down. Once browned, flip to other side of thigh and brown until both sides are a golden brown. (Example photo will be below.)

4. Once thighs are browned, remove them from pot and place aside.

5. Add onion and bell pepper to pot and brown. This is where I add my Tobasco and Worcestershire sauce. Brown your onion and bell pepper well. It should take at least 15 minutes. Add garlic to mixture and brown.

6. Once all your veggies are browned, add your chicken thighs back to pot skin side up. Add water until water is level with your chicken roughly. Add your 3 chicken cubes and keep on medium heat. Add 2 tbsp zydeco chop chop. Stir every now and then and add water as needed as it boils down and cooks. Cook about an hour or until chicken is cooked through. If gravy is too thin, you can boil down until your desired thickness is met.
   

7. Serve on top of rice. For the side, I used a mixture of cream corn, whole corn, butter and seasoned with black pepper, and salt for the side.

Some of the key ingredients

Step 1

Yes I do belong to the group of people who season their meat in the sink ;)

Step 3

Brown your thighs skin side down.

Step 4

After browning chicken, your meat should be about this color before placing it aside.

Step 5

Towards the end of browning the onion and bell pepper, I add garlic and brown for a bit longer.

Step 6

Add water roughly to this level shown. You’ll have to add more water throughout the cooking process as your gravy boils down.

And then… Supper is served. Yummy in the tummy time!