I’ve made jambalaya, and I guess I assumed I had made gumbo…but nope. This was a first. I don’t even know if I’ve eaten it before. So, this is not the place to come for confirming authenticity. In fact, I’m pretty sure this should be spicy. I omitted the cayenne pepper because we are weaklings here. I also added more vegetables because I wanted it to be more of a one-pot meal (1 bell pepper and 2 ribs of celery to serve 6?). I also could barely find kielbasa at my local grocery store, so andouille was out of the question. We enjoyed this, and I liked the mix of chicken with sausage.
I’m here to share a relatively simple recipe that I’ve been making many iterations of recently. To start, you could change the meat and/or vegetable. You could also change the ingredients and amounts…this is a working recipe you can follow strictly, but it is best if you experiment. Sometimes I need more or less of an ingredient (or cooking time) depending on how everything is cooking.
Sometimes I get really tired of slow cooker meals. They can be easy but not always full of flavor. This one manages to still pack flavor while being relatively simple with the ingredients. I also like that it uses boneless and skinless chicken thighs, which aren’t often called for with slow cooker recipes.
This was a recipe I had to make. I had all of the ingredients…I did end up buying some extra chicken to make a larger batch for leftovers, and I needed a lime, but that was minor. I love recipes where I can just use my pantry. Don’t you?
I know, I know, here I am with another braised chicken recipe. Well, whatever, it seems to be the thing to do these days. At least in my world. Or in my house. I’m not saying you have to do it, but here is another option to tempt you. This one seems kind of weird, but I was able to convince K when he knew egg would be in the sauce and on top. That sounds like a win for him. I’d rate this dish as middling-fussy. You have to do a little stove cooking and then wait for a bit with it in the oven, and then finish with a sauce. But, you could read a book during the oven time, browse the internet, play a video game…I don’t know what you people without kids do with your free time. I don’t remember free time. Aaaaannnnyyyway, if you have made braised chicken before and want to try something different, or just were waiting for a different recipe to make you start braising chicken, here you go.
This is the other part of our Easter meal. It paired really well with the creamy and sweet risotto because the chicken had a crispy skin with a spicy/salty flavor. Not too salty, and I mean spicy in the “spice” way, not in the “it tastes hot” way. It’s actually a chicken recipe I could make almost any day since we generally have all of the ingredients on hand. K really liked it, and I did, too. The chicken was moist and tender, the skin was tasty, and the flavors were interesting. This is a “must make again” dish for us.
Usually I avoid recipes with bone-in, skin-on chicken. It causes for some extra work at the dinner table, and K is not a big fan of it. I am willing to put up with it, but understand the annoyance. Anyway, when I do make one of these dishes, it had better be tasty and there had better be a reason for the bones and skin. This dish is pretty straightforward and delicious. Everyone was a fan, and the bones aren’t a big deal when the meat is almost falling off of them anyway.