Sweet Corn Grits with Cajun Smothered Chicken Recipe

Ingredients

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