Cajun Fideua with Crispy Chicken Thighs
For your Mardi Gras party this week, try this delicious recipe for Cajun Fideuá with Crispy Chicken Thighs! The wonderful Cajun spices and crispy, tender chicken thighs are jamming with bold flavors. Let’s get the party started!
This dish is a rustic and comforting meal. Although rice is commonly used in Cajun cuisine, I wanted to give it a twist by using fideuá (or fideo) pasta. It’s basically a spaghetti or vermicelli noddle cut into smaller sections. I had my first taste of fideuá when I visited Spain last year and I was inspired to use this pasta for my Cajun dish. Fideuá is a traditional seafood dish from Valencia, Spain. It’s similar to paella, but made with short pasta noodles, seafood, tomato, bell peppers and saffron. This recipe has Cajun inspired ingredients and spices, but made with short noodle pasta instead of rice.
My favorite part of the dish is the light crust that’s formed on the bottom pasta from letting the pasta cooked in the pan undisturbed. It adds texture to the dish along with the crispy chicken thighs. I hope you enjoy this dish!
Let us know what you think of this recipe! Be sure to leave a comment below.
Cajun Fideua with Chicken Thighs
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
The wonderful Cajun spices and crispy, tender chicken thighs are jamming with bold flavors. A rustic and comforting dish that can be enjoyed any day of the week.
400 grams fideuá (or fideo) pasta
1/8 cup olive oil
4 bone-in chicken thighs
1 tablespoon plus 2 teaspoons Cajun seasoning
2 tablespoons ghee (or unsalted butter)
1 tablespoon coconut oil
1 cup onion, diced
1 cup green bell pepper, diced
1 cup celery, diced
1 can diced fire roasted tomatoes
4 cups chicken stock or broth
4 green onions, thinly sliced
- In a large sauté pan over medium heat, add the olive oil and the fideuá pasta. Stir often so it does not burn and cook until the pasta is slightly golden. Remove pasta from the pan and set it aside.
- Heat the same sauté pan again over medium high heat and add two tablespoons of ghee (or unsalted butter). Season the chicken thighs with one tablespoon of the Cajun seasoning and place skin side down on the pan for 8-10 minutes until crispy with nice browning. The Cajun spices will blacken a bit, and that is A-Okay. :) Flip the chicken over a cook for another 5 minutes. Remove the chicken thighs from the pan and set it aside. Lightly cover the chicken thighs with aluminum foil that's tented.
- Add a tablespoon of coconut oil to the sauté pan. Reduce the heat to medium and sauté the onions, bell peppers, and celery until softened. About 5-7 minutes.
- Add the remaining two teaspoons of Cajun spices, can of tomatoes, and the fideuá pasta to the pan and toss with the other ingredients.
- Add four cups of chicken stock, stir, bring to a boil, and add the chicken thighs back to the pan. Let it cook until the liquid is absorbed by the pasta. Around 5 minutes.
- Remove from heat a let rest for another 5 minutes to form a light crust on the bottom.
- Plate and garnish with diced green onions.
While leftovers are okay for this dish, it is recommended to eat right away because the noodles are thin and tend to be a bit soggy the next day.
Recipe by Dang That's Delicious - www.dangthatsdelicious.com