Print

One-Pot Cajun Chicken and Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A flavorful one-pot Cajun chicken and rice dish featuring tender chicken thigh cutlets cooked with aromatic spices, roasted red peppers, olives, and fresh parsley, served with lemon wedges. This easy stovetop recipe is perfect for a hearty and aromatic meal with minimal cleanup.

Ingredients

Chicken and Seasoning

  • 2 tbsp extra virgin olive oil
  • 4 chicken thigh cutlets (skin on)
  • 2 tbsp Cajun seasoning

Rice and Vegetables

  • 1 brown onion, thinly sliced
  • 1 cup basmati rice
  • 3 garlic cloves, crushed
  • 310g jar roasted red pepper strips, drained
  • 1 chicken stock cube, crumbled
  • 230g jar pitted Sicilian olives, drained, halved

Garnish and Serving

  • 2 tbsp finely chopped fresh flat-leaf parsley leaves
  • Lemon wedges, to serve

Instructions

  1. Prepare and cook chicken: Heat half the olive oil in a large, deep frying pan over medium-high heat. Rub the chicken thigh cutlets with 1 1/2 tablespoons of Cajun seasoning. Cook the chicken in the pan, turning occasionally, for 7 to 8 minutes or until the chicken is golden brown and almost fully cooked. Transfer the chicken to a plate and cover to keep warm.
  2. Sauté onion and combine ingredients: Heat the remaining olive oil in the same pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, for about 4 minutes or until the onion softens. Add the basmati rice, crushed garlic, and the remaining 1/2 tablespoon of Cajun seasoning. Cook while stirring for about 1 minute or until fragrant.
  3. Add liquids and simmer: Pour in 2 cups of water, add the drained roasted red pepper strips, and crumble in the chicken stock cube. Bring the mixture to a boil, then reduce the heat to low. Place the cooked chicken pieces on top of the rice mixture, cover the pan, and cook for 15 minutes or until the rice is tender and the chicken is cooked through.
  4. Finish and serve: Once cooked, sprinkle the pilaf with the drained and halved Sicilian olives and the chopped fresh parsley. Serve hot with lemon wedges on the side for squeezing over the dish.

Notes

  • Ensure the chicken is cooked through to a safe internal temperature of 165°F (74°C) before serving.
  • You can adjust the amount of Cajun seasoning to taste if you prefer a milder or spicier dish.
  • The recipe works well with chicken thighs for juiciness, but chicken breasts can be used as a leaner alternative.
  • For a gluten-free version, verify that the chicken stock cube and Cajun seasoning are gluten-free.
  • If you prefer, substitute basmati rice with long-grain rice, but adjust cooking time accordingly.

Find it online: http://bitezly.com/one-pot-cajun-chicken-and-rice-recipe/