Description
Cozy and slightly spicy Cajun Chicken Sloppy Joes that are perfect for fall baking nights.
Ingredients
- 1.5 lb boneless, skinless chicken thighs, finely chopped or shredded
- 1 medium onion, finely diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 tsp smoked paprika
- 1–2 tsp Cajun seasoning (adjust to taste)
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional for extra heat)
- Salt and black pepper to taste
- 2 tbsp olive oil
- 6 soft hamburger buns
- Butter for toasting buns
Instructions
- Prep the chicken and aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and cook until softened, about 5–7 minutes. Stir in garlic and cook 30 seconds more.
- Brown the chicken: Add the chopped chicken to the skillet and cook until pieces are no longer pink, about 6–8 minutes. If using shredded cooked chicken, add it after the aromatics and skip the browning step.
- Build the sauce: Stir in tomato paste, tomato sauce, brown sugar, apple cider vinegar, smoked paprika, Cajun seasoning, oregano, and cayenne if using. Reduce heat to low and simmer for 12–15 minutes, stirring occasionally, until thickened. Season with salt and pepper.
- Toast the buns: While the mixture simmers, split and butter your buns, then toast them in a skillet or oven until golden.
- Assemble and serve: Spoon generous portions of the filling onto the toasted buns and serve immediately with a side of oven-baked sweet potato fries or a crisp fall salad.
Notes
Choose moist chicken to avoid dryness. Adjust heat level by controlling the Cajun seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun