Easy Cajun Chicken and Rice (Printer-Friendly Version)
# What You'll Need:
→ For the Chicken
01 -
4 bone-in, skin-on chicken thighs
02 -
1 tablespoon Cajun seasoning
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon salt
05 -
1/2 teaspoon ground black pepper
06 -
2 tablespoons olive oil
→ For the Rice
07 -
1 1/2 cups long-grain white rice
08 -
3 cups chicken broth
09 -
1 tablespoon Cajun seasoning
10 -
1 teaspoon dried thyme
11 -
1 teaspoon smoked paprika
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon black pepper
14 -
1 tablespoon unsalted butter
→ Fresh Vegetables
15 -
1 small yellow onion, diced
16 -
1/3 cup red bell pepper, diced
17 -
1/3 cup green bell pepper, diced
18 -
1 small Roma tomato, diced
19 -
3 cloves garlic, minced
20 -
Fresh parsley for garnish
# Let's Cook!:
01 -
Mix together Cajun seasoning, smoked paprika, salt, and pepper. Pat the chicken thighs dry and rub them all over with this spice blend.
02 -
Heat up olive oil in your pot until it's nice and hot. Place those seasoned chicken thighs in and let them sizzle until they're beautifully golden on both sides - about 3-4 minutes each side. Set them aside for now.
03 -
In the same pot with all those good chicken bits, throw in your diced onion, bell peppers, tomato, and garlic. Let them cook until they're soft and fragrant, releasing all their flavors into the pot.
04 -
Add your rice and spices to the veggie mix. Let it all toast together for a couple minutes - this really brings out the nutty flavor of the rice and wakes up those spices.
05 -
Pour in the chicken broth and give everything a good stir. Nestle those chicken thighs back in the pot, skin side up.
06 -
Turn the heat down low, pop the lid on, and let it all simmer together for about 20-25 minutes. You'll know it's done when the rice is tender and the chicken reads 165°F on your thermometer.
07 -
Fluff up that rice with a fork, sprinkle some fresh parsley on top, and you're ready to serve!
# Recipe Notes:
01 -
Always give your rice a good rinse before cooking - it'll come out fluffier
02 -
Keep that lid on while the rice cooks - no peeking!
03 -
Start with less Cajun seasoning - you can always add more later
04 -
The chicken skin should be facing up when you return it to the pot