Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 pounds of boneless, skinless chicken thighs and generously rub them with 2 tablespoons of Cajun seasoning and 1 teaspoon of smoked paprika, ensuring all sides are coated.

2. 2

   Preheat your smoker to 225 degrees Fahrenheit and smoke the seasoned chicken thighs for approximately 2 to 3 hours, until the internal temperature reaches 165 degrees Fahrenheit.

3. 3

   While the chicken smokes, peel and slice 3 ripe plantains into 1/2-inch thick rounds, then heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sauté the plantains with 1 tablespoon of brown sugar until golden brown and caramelized, about 3-5 minutes per side.

4. 4

   Remove the plantains from the skillet, add the remaining 1 tablespoon of olive oil, then sauté 1 diced large yellow onion, 1 diced large green bell pepper, and 2 diced celery stalks for 5-7 minutes until softened, followed by 4 minced garlic cloves for 1 minute until fragrant.

5. 5

   Once the smoked chicken thighs are cooked, remove them from the smoker, let them rest for 10 minutes, then dice the chicken into bite-sized pieces and add it to the skillet with the sautéed vegetables.

6. 6

   Pour in 1 cup of chicken broth, stir in the caramelized plantains, bring the mixture to a simmer, and cook for 5-7 minutes to allow the flavors to meld and the sauce to slightly thicken.

7. 7

   Taste and adjust seasoning if necessary, then serve the smoked Cajun chicken and plantains garnished with 1/4 cup of fresh chopped parsley.