Description
A flavorful and comforting one-pot meal featuring juicy Cajun-seasoned chicken thighs cooked atop a bed of fragrant, spicy Cajun rice infused with bell peppers, tomatoes, and aromatic spices. This recipe combines simple ingredients and straightforward steps to deliver a hearty, well-balanced dish perfect for weeknight dinners.
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 cup 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: In a bowl, season the chicken thighs generously with Cajun seasoning, smoked paprika, salt, and black pepper, ensuring even coverage for bold flavor.
- Sear the Chicken: Heat olive oil in a large pot over medium-high heat. Sear the chicken thighs on both sides until they develop a golden-brown crust. This step flavors the dish 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, Roma tomato, and minced garlic. Sauté until softened, about 5 minutes, to build a flavor base.
- Toast the Rice and Spices: Stir in the long-grain white rice, Cajun seasoning, tomato paste, dried thyme, smoked paprika, salt, and black pepper. Cook for 2-3 minutes, stirring frequently to toast the rice and blend the spices.
- Add Broth and Simmer: Pour in the chicken broth and stir to combine all ingredients evenly. Nestle the seared chicken thighs on top of the rice mixture.
- Cook Covered: Reduce heat to low and cover the pot. Simmer gently for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Finish and Garnish: Once cooked, remove from heat, stir in the unsalted butter for 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 ratio of rice to liquid—3 cups of chicken broth for 1 1/2 cups of rice in this recipe.
- Do not lift the lid during cooking to ensure even, fluffy rice as steaming occurs.
- Adjust the Cajun seasoning based on your spice tolerance. Start conservatively and add more if desired since it’s easier to add spice later than to remove it.
Nutrition
- Serving Size: 1 serving (1 chicken thigh with rice)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
