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Voodoo Chicken Recipe

A creamy, spicy Cajun chicken dish inspired by J. Gumbo'sfamous voodoo chicken. Tender chicken thighs in a rich buttery sauce with bellpeppers, onion, Cajun seasoning, and heavy cream. Ready in 45 minutes andpacked with bold New Orleans flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 44 minutes
Servings: 4
Course: Main Course
Cuisine: Cajun / Southern American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 lbs boneless skinless chicken thighs — cut into bite-size pieces
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tbsp Cajun seasoning — for the chicken
  • 1 tsp smoked paprika
For the Sauce:
  • 2 tbsp unsalted butter
  • 1 medium green bell pepper — diced
  • 1 medium red bell pepper — diced
  • 1 medium yellow onion — diced
  • 4 garlic cloves — minced
  • 1 tbsp Cajun seasoning — for the sauce
  • ¼ tsp cayenne pepper
  • ½ cup low sodium chicken broth
  • 1 cup heavy cream
  • 1 tbsp Louisiana hot sauce
  • Salt to taste
For Garnish:
  • 2 tbsp fresh parsley — chopped
  • Cooked white rice for serving

Equipment

  • 1 Large heavy skillet or Dutch oven Building the sauce and cooking chicken
  • 1 Tongs Handling chicken without piercing
  • 1 Wooden spoon Stirring the sauce
  • 1 Knife and cutting board Prepping all vegetables and chicken
  • 1 Measuring spoons Getting seasoning right

Method
 

  1. Season chicken pieces with 1 tbsp Cajun seasoning and smoked paprika on all sides.
  2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer. Sear 4 to 5 minutes without moving. Flip and cook 3 more minutes until golden. Remove and set aside.
  4. In the same pan, melt remaining 2 tbsp butter over medium heat.
  5. Add diced onion and both bell peppers. Cook 5 to 6 minutes, stirring occasionally, scraping up brown bits from the pan.
  6. Add minced garlic and stir constantly for 1 minute until fragrant.
  7. Add remaining 1 tbsp Cajun seasoning and cayenne. Stir and cook 1 minute to bloom the spices.
  8. Pour in chicken broth. Deglaze the pan and reduce for 2 minutes.
  9. Pour in heavy cream and hot sauce. Stir to combine.
  10. Return chicken pieces to the pan. Stir to coat everything in the sauce.
  11. Lower heat to medium-low. Simmer uncovered 12 to 15 minutes until sauce thickens and chicken is cooked through (165°F internal).
  12. Taste and adjust salt, heat, and seasoning as needed.
  13. Serve over white rice with chopped parsley on top.

Notes

Chicken thighs stay juicier than breasts — don't substitute for best results
Blooming spices in butter before adding liquid is the key step for sauce depth
Reheats well — add a splash of broth to loosen the sauce when warming up
Adjust cayenne up or down for your heat preference
Make your own Cajun seasoning: mix 2 tsp smoked paprika, 1.5 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, ½ tsp thyme, ½ tsp cayenne, ½ tsp black pepper, 1 tsp salt