Beazell's Cook Book

Sticky Chicken

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Sticky Chicken – Contributed by Mrs. Beazell  




10 breast tenderloins or boneless skinless thighs

2-3 tablespoons vegetable oil

2-3 cups seasoning blend (onions, bell peppers, celery)

1 tablespoon minced garlic

2 tablespoons Beazell's Cajun Seasoning

6-8 cups chicken stock or water

1 tablespoon corn starch

1 cup water



Sprinkle Beazell's Cajun Seasoning on all of the defrosted chicken. Heat oil in Dutch oven. Brown chicken in oil. Once chicken is completely browned, add the seasoning blend and garlic. Allow it to cook down until it sticks a little to the bottom of pot. Before it burns, add about a cup of water, stir well and scrape all of the bits off the bottom. Do this two more times until meat is darker from browned bits. When all the liquid is cooked out this third time, but again, before burning it, add chicken stock or water and Beazell's Cajun Seasoning; bring to a boil over a medium heat. Reduce heat, cover partially and simmer for 1 hour. At any time during this hour, you may need to add water. Always make sure the chicken is covered in the pot. After the hour is up, mix your corn starch in a cup of water with a whisk. Pour it in the pot to thicken up the gravy. Cook on low for about 30 more minutes. Adjust Beazell's Seasoning to taste and serve over cooked rice.


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