One-Pot Cajun Chicken And Rice
This One-Pot Cajun Chicken And Rice is a flavorful, vibrant dish that’s easy to make and perfect for family dinners!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil for sautéing and adding richness
- 4 pieces chicken thighs juicy and flavorful
- 2 tablespoons Cajun seasoning for heat and depth of flavor
- 1 piece brown onion chopped
- 3 cloves garlic minced
- 1 cup basmati rice light and fluffy
- 1.5 cups roasted red pepper drained
- 2 cups low-sodium chicken stock the flavorful liquid
- 1 cup pitted olives for a briny kick
- 2 tablespoons fresh parsley finely chopped, for garnish
- 1 piece lemon cut into wedges for serving
Instructions
- Start by heating the olive oil in your large skillet or Dutch oven over medium-high heat. Season the chicken thighs with the Cajun seasoning, making sure to coat them evenly. Once the oil is hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pot and set it aside.
- In the same pot, add the chopped brown onion and sauté for about 3 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Stir in the basmati rice, making sure it gets coated in the oil and absorbs the flavors from the onion and garlic. Then, add the roasted red peppers and mix everything together.
- Carefully pour in the low-sodium chicken stock, and give everything a good stir. Don’t forget to scrape the bottom of the pot to release any flavorful bits stuck to the surface!
- Nestle the seared chicken thighs back into the pot, skin-side up. Bring the mixture to a gentle simmer, then cover the pot with a lid. Reduce the heat to low and let it cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.
- Once the cooking time is up, remove the pot from the heat. Stir in the pitted olives and let it sit, covered, for an additional 5 minutes. This allows the flavors to meld beautifully.
- Fluff the rice with a fork and sprinkle the fresh parsley on top. Serve your One-Pot Cajun Chicken And Rice with lemon wedges on the side for an extra zesty touch. Enjoy the vibrant flavors and delightful aromas as you dig in!
Equipment
- Large Skillet or Dutch Oven
- Wooden Spoon
- Measuring cups and spoons
- Sharp knife
- Cutting Board
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze the dish in a freezer-safe container for up to 3 months.
- To reheat, thaw overnight in the refrigerator, then warm it up on the stove over low heat.