Description
This One Pot Cajun Chicken and Rice is a flavorful, comforting dish featuring tender, seasoned chicken thighs cooked alongside a spiced Cajun rice medley. The dish combines smoky paprika, aromatic herbs, and vibrant bell peppers for a balanced, hearty meal made easy in a single pot.
Ingredients
Scale
Cajun Chicken
- 4 chicken thighs bone-in and skin-on
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
Cajun Spice Rice
- 1 1/2 cups long-grain white rice
- 1 small yellow onion, diced
- 1/3 cup red bell pepper, diced
- 1/3 cup green bell pepper, diced
- 1 small Roma tomato, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 3 cups chicken broth
- 1 tbsp Cajun seasoning, adjust to taste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp unsalted butter
- Fresh parsley for garnish
Instructions
- Season the Chicken: Sprinkle the chicken thighs evenly with Cajun seasoning, smoked paprika, salt, and ground black pepper to coat all sides, ensuring robust flavor.
- Sear the Chicken: Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs and sear on both sides until golden brown, about 3-4 minutes per side. This builds flavor but does not fully cook the chicken. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onion, red and green bell peppers, diced Roma tomato, and minced garlic. Cook over medium heat until the vegetables soften and become fragrant, about 4-5 minutes.
- Toast the Rice and Spices: Stir in the long-grain rice, tomato paste, Cajun seasoning, dried thyme, smoked paprika, salt, and pepper. Cook, stirring frequently, for 2-3 minutes to toast the rice and activate the spices.
- Add Broth and Simmer: Pour in the chicken broth and stir to combine all ingredients. Place the seared chicken thighs back into the pot, nestling them into the rice mixture.
- Cook Covered: Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes. Cook until the rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Remove from heat, stir in the unsalted butter for added richness, and garnish with fresh parsley before serving.
Notes
- Always rinse your rice under cold water before cooking to remove excess starch and prevent clumping.
- Maintain a 1:2 rice to liquid ratio for perfect rice texture.
- Resist lifting the lid while rice simmers to keep steam trapped and achieve fluffy grains.
- Adjust Cajun seasoning to taste, starting conservatively; you can add more later but not subtract.
Nutrition
- Serving Size: 1 serving (about 1 chicken thigh with rice)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-six grams
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 105 mg
