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Cajun Chicken and Rice

A flavorful one-pan dinner featuring spicy Cajun-seasoned chicken thighs cooked with rice and the holy trinity of vegetables for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Homemade Cajun Seasoning
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp black pepper
  • 1 tsp cayenne pepper adjust to taste
  • 1 tsp salt
Main Dish
  • 1.5 lbs boneless skinless chicken thighs cut into pieces
  • 3 tbsp olive oil divided
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 1.5 cups long-grain white rice rinsed
  • 3 cups low-sodium chicken broth
  • 14.5 oz diced tomatoes with juices
  • 2 bay leaves

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife

Method
 

  1. Mix all Cajun seasoning ingredients in a small bowl.
  2. Season chicken pieces with half the Cajun seasoning.
  3. Heat 2 tbsp oil in a large skillet over medium-high. Sear chicken 4-5 minutes per side until golden. Remove to a plate.
  4. Add remaining oil, onion, bell peppers, and celery. Sauté 5-6 minutes until softened.
  5. Stir in garlic and remaining seasoning; cook 1 minute.
  6. Add rice and toast for 2 minutes.
  7. Pour in broth and tomatoes; add bay leaves. Bring to a boil.
  8. Nestle chicken back in. Cover and simmer on low 20-25 minutes until rice is tender.
  9. Let stand 5 minutes covered. Fluff, remove bay leaves, and garnish.

Notes

Adjust cayenne for desired spice level. Use chicken thighs for juicier results. Leftovers store well in the fridge for up to 4 days.