Louisiana Chicken and Corn
Take your taste buds on a Southern journey with this hearty and flavorful Louisiana Chicken and Corn recipe. This one-pot dish features tender, seared chicken thighs nestled in a vibrant medley of smoky spices, sweet corn, and a rich tomato-based sauce. Infused with the classic "holy trinity" of Louisiana cuisine—onion, green bell pepper, and celery—this recipe delivers layers of robust, Cajun-inspired flavor. A touch of cayenne and smoked paprika adds just the right amount of heat, while frozen corn lends a pop of sweetness that balances the spice. Perfect for cozy dinners, this dish is easy to prepare in under an hour and is best served with fluffy rice or crusty bread to soak up the savory sauce. Whether you're craving comfort food or looking to spice up your weekly menu, this Louisiana Chicken and Corn recipe is sure to delight!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on preferred)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 pieces celery stalks, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 1 cup chicken broth
- 1 cup frozen corn kernels
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large cast-iron skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in the hot oil, skin-side down, for 4-5 minutes until browned. Flip and cook for another 2-3 minutes. Remove the chicken and set aside.
In the same skillet, add the diced onion, green bell pepper, and celery. Cook for 5-6 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the smoked paprika, cayenne pepper, thyme, and a pinch of salt. Mix well to coat the vegetables in the spices.
Add the canned diced tomatoes (with their juices) and chicken broth, stirring to combine.
Return the chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a simmer.
Cover the skillet and reduce the heat to low. Cook for 30 minutes, turning the chicken halfway through to ensure even cooking.
Add the frozen corn to the skillet and stir gently. Cook uncovered for an additional 5-7 minutes to allow the corn to heat through and the sauce to thicken slightly.
Taste and adjust seasoning with additional salt or cayenne pepper as needed.
Remove from heat and garnish with fresh parsley, if desired. Serve hot, over rice or with crusty bread.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
