Ingredients
- 1 – 2 Tblsp. Olive Oil Divided
- 3/4 Pound Boneless Skinless Chicken Thighs Cut in bite siz pieces
- 12 Oz Pkg. Chicken Andoullie Sausage Sliced 1/4 inch thick
- 1 Large Onion Cut in 1 inch pieces
- 5 Cloves Garlic Sliced
- 1 Red Bell Pepper Cut in 1 inch pieces
- 1 Orange Bell Pepper Cut in 1 inch pieces
- 1 Cubalelle Pepper Cut in 1 inch pieces
- 2 Large Russet Potatoes Cut in 1-1/2 inch pieces
- Blackening/CajunSeasoinng Urban Accents Blackened Cajun Seasoning
- 1/2 Cup Chiken Stock More if needed
Servings:
Instructions
- Heat the olive oil in a large skillet.Season the chicken bits liberally with the Blackening Seasoning and add to the pan Cook and stir until light brown, about 4 minutes. Remove to a plate and add the sausage to the pan. Brown on both sides and remove to plate with the chicken.
- Put the potatoes in a covered microwave safe container. Add 1/2 cup of water. Cover and microwave for 6 minutes, stirring after the first 3 minutes.
- If the pan seems too dry, add another tablespoon of olive oil. Put the precooked potatoes in the pan and toss to coat with the oil and drippings. Cover the pan and cook over low heat for 6 minutes or so, stirring frequently. At this point, the potatoes should be slightly soft.
- Remove the cover and raise the heat to medium. Add the onion and toss to combine. Cook 5 minutes until the onions begin to become translucent. Add the peppers and garlic. cook and stir 6-7 minutes. The pepper should be getting soft and the garlic should be fragrant.
- Put the chicken, sausage and any accumulated juices back into the pan. Toss to combine everything. Add about 1/2 cup of the chicken stock. Cook for 5-8 minutes adding a little more chicken stock if the mixture seems dry.
- Add a little more of the Blackening Seasoning to your taste and serve.
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