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One-Pot Cajun Chicken and Rice Recipe

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3.9 from 4 reviews

A flavorful one-pot Cajun chicken and rice dish featuring tender chicken thigh cutlets seasoned with Cajun spices, cooked with basmati rice, roasted red peppers, olives, and fresh parsley, all simmered together for a hearty and easy meal.

Ingredients

Chicken and Seasoning

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

Vegetables and Rice

  • 1 brown onion, thinly sliced
  • 1 cup basmati rice
  • 3 garlic cloves, crushed
  • 310g jar roasted red pepper strips, drained
  • 230g jar pitted Sicilian olives, drained, halved
  • 2 tbsp finely chopped fresh flat-leaf parsley leaves
  • Lemon wedges, to serve

Stock and Liquid

  • 1 chicken stock cube, crumbled

Instructions

  1. Prepare and cook the chicken: Heat half of 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 hot oil, turning occasionally, for 7 to 8 minutes or until the pieces are golden brown and almost cooked through. Transfer the chicken to a plate and cover to keep warm.
  2. Sauté onion and cook rice: In the same pan, heat the remaining olive oil over medium-high heat. Add the thinly sliced brown onion and cook, stirring frequently, for about 4 minutes until the onion softens. Then add the basmati rice, crushed garlic cloves, and the remaining 1/2 tablespoon of Cajun seasoning. Stir well and cook for 1 minute, allowing the spices and garlic to become fragrant.
  3. Add liquid and simmer: Pour in 2 cups of water along with the drained roasted red pepper strips and crumbled chicken stock cube. Bring the mixture to a boil, then reduce the heat to low. Arrange the partially cooked chicken pieces on top of the rice mixture. Cover the pan with a lid 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 halved Sicilian olives and chopped fresh flat-leaf parsley leaves. Serve hot with lemon wedges on the side for squeezing over the dish to add a bright, fresh finish.

Notes

  • Ensure the chicken is nearly cooked before simmering with the rice to avoid overcooking.
  • Do not lift the lid during the simmering process to allow the rice to cook properly.
  • Use skin-on chicken thighs for extra flavor and moisture.
  • Adjust the level of Cajun seasoning to taste if you prefer a milder or spicier dish.
  • Serve with a fresh green salad for a complete meal.

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