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Beazell's Cook Book

Cajun Sticky Chicken by Linda Boudreaux

Recipe detail

  • ( 7 Assessment ) 

1 fresh fryer
1/2 cup of canola oil
1 large onion
1 large bell pepper
Beazell's Cajun Seasoning
3 cups of cold water
1 Tbsp. corn starch

Cut and clean fryer. Season well with Beazell's Cajun Seasoning. Heat oil in cast iron or magnalite skillet on a high fire. Place chicken in skillet. Oil may pop so be careful. Allow all the sides to brown nicely, but you don't want the chicken to actually stick to the skillet. Add a small amount of water when meat and juices get dark brown on the bottom of the skillet. Remove the chicken from the skillet and set aside. Scrape bottom of skillet with wooden spoon.

Chop onion and bell pepper. Place in skillet on medium high heat. Keep stirring until the onions are browned and carmelized. In a cup, add the water and cornstarch and mix well. Pour into the skillet. Bring back to boil and then reduce heat to medium. Add chicken back into pot. Cook for approximately 30 minutes with a lid on it, stirring occasionally. Remove lid, cook another 15 - 20 minutes and add water as necessary, and continue to stir occasionally to keep enough gravy. Serve over warm white rice!