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The ingredients needed to prepare Red pepper, mushroom cajun chicken thighs:
- Use 4 chicken thighs, skin off
- Provide 1 red pepper, sliced
- Prepare 12 mushrooms, sliced
- Prepare 1 small onion, sliced
- You need 1/4 C cajon seasoning (I use Joes' recipe)
- Prepare 2 T butter
- You need 1-2 T oil
- You need 1/2-3/4 C coconut milk
- Use Shredded parmesan cheese
- Take Thyme, a few sprigs (pull out when serving)
- Get 1/8 tsp garlic powder
- You need 1/8 tsp pepper
- Get 1/4 tsp salt
- Prepare 2 C cooked rice
Instructions to make Red pepper, mushroom cajun chicken thighs:
- Prepare rice according to package. Set aside. Coat the chicken well with the cajon rub. Use an iron skillet on medium heat to melt the butter and oil. Cook the chicken for 6 minutes each side. Set aside. Add a bit more oil to the pan to saute the pepper, onion, spices and mushrooms for 3-4 minutes. Add the cream.
- Add the chicken back in to the veggie mixture to heat through. Spoon the chicken and creamy veggies over the rice. Top with shredded parmesan cheese and serve.
- Joe's cajon rub recipe is on my page.
Coat the chicken breasts with the herb mixture on all sides. Line a large baking tray with baking paper and add the chicken thighs and peppers. Drizzle with the olive oil, sprinkle over the paprika and season. The creaminess comes from the cream cheese and cheddar cheese. The chicken itself is bursting with spicy, smoky and savory flavors.
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