Description
One Pot Cajun Chicken and Rice is a flavorful, hearty, and easy-to-make weeknight dinner where chicken thighs, long-grain rice, and aromatic vegetables simmer together in a single pot. This convenient recipe offers a soulful Cajun twist with bold spices, creating a comforting meal with minimal cleanup.
Ingredients
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: In a bowl, season the chicken thighs with Cajun seasoning, smoked paprika, salt, and black pepper evenly to infuse flavor into the meat.
- Sear the Chicken: Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs and sear each side until golden brown, creating a flavorful crust. The chicken doesn’t need to be fully cooked at this stage. Remove and set aside.
- Sauté the Vegetables: In the same pot, add diced onion, red and green bell peppers, diced tomato, and minced garlic. Sauté until the vegetables are softened and fragrant, about 3-5 minutes.
- Add Rice and Spices: Stir in the long-grain rice along with Cajun seasoning, tomato paste, dried thyme, smoked paprika, salt, and pepper. Cook, stirring, for 2-3 minutes to lightly toast the rice and activate the spices.
- Add Broth and Combine: Pour in the chicken broth and stir well to combine all ingredients.
- Simmer with Chicken: Nestle the seared chicken thighs back into the pot, submerging slightly into the rice mixture. Reduce heat to low, cover with a lid, and let it simmer gently for 20-25 minutes until the rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- Finish and Garnish: Once cooked, remove from heat, stir in unsalted butter for richness, and garnish with freshly chopped 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 perfectly cooked rice.
- Do not lift the lid during simmering; keep it covered to allow the rice to cook evenly and become fluffy.
- Adjust Cajun seasoning based on your family’s spice tolerance—start conservatively and add more if desired after tasting.
