Succotash with blackened chicken!
Succotash
This is just today's version; it's different each time I make it based on the veggies I have around. In my opinion, the main stays are beans, summer squash/zucchini, and corn. The three sisters!
- Render bacon in heavy bottomed pot. Once beginning to crisp, remove from pan leaving rendered fat behind.
- Slice okra length wise and place cut-side down into rendered bacon fat. Don't touch for at least a few minutes; let this get a deep brown. Remove and set aside.
- Turn heat to medium high and fry your diced zucchini. Let these ger nice and brown as well.
- Saute your peppers and onions. Season with salt, thyme, paprika, and freshly ground pepper.
- After those have caramelized a bit, add your corn. Continue sauteing. Continue seasoning with salt
- Add your tomatoes. Continue sauteing. Continue seasoning with salt
- Add 3/4 cup of chicken broth. Simmer for ~1 hour
- Add back the zucchini, okra, and bacon in addition to lima beans. Heat everything through
Blackened Chicken
- Season chicken thighs with Cajun seasoning while preheating a cast iron skillet over medium heat
- Add oil and heat to a shimmer. Then add chicken thighs skin side down to pan and let blacken
- Flip and cook through
by p_bobcat