Cajun Chicken and Rice: A One-Pot Comfort Meal
A flavorful dish that brings the essence of Southern cuisine right to your kitchen, featuring a delightful blend of spices, tender chicken, and perfectly cooked rice.
Equipment
- Large Pot or Dutch Oven
- Mixing Bowl
Ingredients
Main Ingredients
- 1.5 pounds Boneless, Skinless Chicken Thighs Cut into bite-sized pieces.
- 2 tablespoons Cajun Seasoning A blend of spices including paprika, cayenne, garlic powder, onion powder, and oregano.
- 1 medium Bell Pepper Diced, preferably a mix of colors.
- 1 medium Onion Diced finely.
- 3-4 cloves Garlic Minced.
- 1 cup Long-Grain White Rice
- 2-2.5 cups Low-Sodium Chicken Broth
- 2 tablespoons Olive Oil For sautéing.
- 1 handful Green Onions Chopped, for garnishing.
- to taste Salt
- to taste Pepper
Instructions
- Begin by preparing your ingredients. Dice the onion, bell pepper, and garlic, and set them aside. Cut the chicken thighs into bite-sized pieces and season them generously with the Cajun seasoning, salt, and pepper.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken pieces in a single layer. Sear the chicken for about 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove the chicken from the pot and set it aside.
- In the same pot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent burning.
- Incorporate the rice into the pot, stirring well to coat it with the oil and vegetables. Toast the rice for about 2 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and return the seared chicken to the pot. Stir everything together, cover the pot with a tight-fitting lid and simmer for about 20-25 minutes.
- After 20 minutes, check the rice for doneness. If necessary, cover and cook for an additional 5 minutes.
- Once the rice is cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
- Fluff the rice with a fork, stirring in the chopped green onions. Serve hot, garnished with additional green onions if desired.
Notes
This dish is versatile; you can add other vegetables or adjust the spice level to your preference. For a vegan version, substitute chicken with chickpeas or tofu and use vegetable broth.