Sticky chicken, smothered chicken 🍗 —this version’s a little different because we’re using sugar as a browning agent! You can use this method for so many proteins, and it makes the BEST gravy. One of our family favorites!
1. Season the chicken with Cajun seasoning, onion powder, and garlic powder. Coat it really well and set it aside.
2. In a heavy-bottomed pot, add white sugar over medium heat. Drizzle in equal parts vegetable oil and stir constantly until it turns the color of Coke. If it starts to smell burnt—you overcooked it. Don’t use it, just start over. (This is for browning, not sweetness!)
3. Carefully drop the seasoned chicken into the pot and brown it on both sides. Once browned, remove it and set aside.
4. Add the onion and bell pepper to the pot, season with 1 tsp Cajun seasoning, and sauté until soft. Add a splash of water if needed to deglaze the pot.
5. Once the veggies are soft, mash them down, stir in the garlic, and cook a few more minutes.
6. Return the chicken to the pot, then pour in enough water (or stock) to almost cover it.
7. Stir in the roasted chicken base, ½ tbsp Cajun seasoning, and 1 tbsp dried parsley.
8. Bring to a boil, then lower the heat, cover, and let it simmer low and slow for a few hours. Add more liquid as needed & adjust seasoning to your taste. The longer it cooks, the better that gravy taste! C’est ce bon!
