Sweet Corn Grits with Cajun Smothered Chicken

Prep Time:

Cook Time:

Serves: 4


  • For the cajun smothered chicken:

  • 4 bone-in skin-on chicken thighs (about 1 pound)

  • 2+ tablespoons cajun or creole seasoning

  • kosher salt and ground black pepper

  • 2 tablespoons olive oil, divided

  • 1 tablespoon unsalted butter

  • 1 small red bell pepper, seeded, cored & sliced thin (approximately 1 ¼ cups)

  • 1 small green bell pepper, seeded, cored & sliced thin (approximately 1 ¼ cups)

  • 1 medium onion, sliced thin (approximately 1 ½ cups)

  • 2 cups sliced button mushrooms (4 ounces)

  • 3 garlic cloves, finely minced

  • 1 ½ cups low-sodium chicken broth

  • 1 scallion, thinly sliced (both white and green parts)

  • For the sweet corn grits:

  • 1 can (15 ounces) organic Green Valley Whole Kernel Corn, drained and rinsed

  • 5 ¼ cups water, divided

  • 1 teaspoon kosher salt

  • 1 cup stone-ground yellow grits

  • ½ teaspoon hot sauce, such as Tabasco

  • ⅛ teaspoon ground black pepper

  • 1 tablespoon unsalted butter

  • ¼ cup sliced scallions (both white and green parts)


  1. For the chicken: Generously season chicken thighs on both sides with cajun/creole seasoning and a pinch each of salt and pepper.

  2. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet, cast iron if possible, over high heat until very hot.

  3. Add chicken thighs, skin side down, reduce the heat to medium-high and sear until deeply golden brown, 3–5 minute per side. Do not cook all the way through, but make sure to get the skin side deeply golden brown.

  4. Transfer chicken to a plate and set aside until needed.

  5. Over medium high, melt 1 tablespoon of the butter and 1 tablespoon olive oil in the skillet then add bell pepper, onions, and mushrooms, 1 teaspoon cajun/creole seasoning and a good pinch each of salt and pepper.

  6. Sauté, stirring occasionally, until vegetables are tender and golden brown, about 7–8 minutes.

  7. Add the garlic and sauté until fragrant, 1 minute.

  8. Nestle the partially cooked chicken thighs, skin side up, into the pan and cover with the vegetables.

  9. Add the chicken broth, bring to a boil then lower the heat to medium-low and reduce the liquid by half and the chicken is cooked through. Stir occasionally to prevent scorching, about 10 minutes.

  10. For the sweet corn grits: In a blender, food processor or with an immersion/stick blender pulse the drained corn with ¼ cup of the water until coarsely chopped. Do not puree until completely smooth. Set aside until needed.

  11. Bring the remaining 5 cups water and 1 teaspoon of salt to a boil in a large saucepan; gradually stir in grits.

  12. Reduce heat to low; simmer until thick and tender, stirring frequently, about 20–25 minutes

  13. Remove from heat; stir in the chopped corn, green onions, 1 tablespoon butter, hot sauce, and a good pinch of ground pepper, stirring well. Taste and adjust the seasonings if you like.

  14. To serve, place a large scoop of grits on a plate, top with a piece of chicken, some of the vegetables and the sauce. Garnish with a sprinkle of green onions. Pass with additional hot sauce if desired.

Final Step

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