One-Pot Wonders

Cajun Chicken & Rice

February 15, 2022
0 Stars
Photo by Ty Mecham, prop styling by Alya Hameedi, food styling by Anna Billingskog
Test Kitchen Notes

For this Cajun chicken and rice recipe, we love how far a simple spice mix (and some chicken fat) can take a dish. This one-pot dinner has just the right amount of heat thanks to the homemade seasoning. Skin-on, boneless thighs are also such a smart, fast cut of chicken—we just wish they were more prevalent (you can debone bone-in thighs, or just leave the bones in, this is such a flexible recipe). —The Editors

Watch This Recipe
Cajun Chicken & Rice
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 4
Ingredients
  • Cajun Seasoning
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper flakes
  • Chicken & Rice
  • 2 teaspoons olive oil
  • 4 skin-on, boneless chicken thighs
  • 1 small onion, finely chopped
  • 1 small green bell pepper, seeded and finely chopped
  • 2 celery stalks, finely chopped
  • Kosher salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, finely chopped
  • 1 3/4 cups low-sodium chicken broth
  • 1 cup long-grain white rice
  • Parsley leaves and finely chopped scallions, for serving
In This Recipe
Directions
  1. Cajun Seasoning
  2. In a small bowl, mix the paprika, salt, oregano, thyme, black pepper, garlic powder, onion powder, cayenne, and red pepper flakes.
  3. Do Ahead: The Cajun seasoning can be made 1 month ahead. Store in an airtight container at room temperature.
  1. Chicken & Rice
  2. In a small bowl, mix 1 tablespoon of the Cajun seasoning and 1 teaspoon of the oil to form a paste. Pat the chicken dry. In a medium bowl, massage the paste into the chicken with your hands.
  3. In a large deep skillet over medium heat, warm the remaining 1 teaspoon of the oil. Cook the chicken skin side down, turning once, for 5 to 7 minutes total, until browned (the chicken will continue to cook with the rice). Transfer to a plate; set aside.
  4. In the same skillet (do not wipe out) over medium heat, combine the onion, bell pepper, and celery; season with salt and pepper. Stir again to combine, add the butter, and cook for 2 to 3 minutes, until softened and translucent. Add the garlic and cook, stirring, for 1 to 2 minutes, until fragrant. Add 1 tablespoon of the Cajun seasoning and continue to cook, stirring, for 2 to 3 minutes, until heated through, fragrant, and well combined.
  5. Add the broth and rice. Give the mixture a good stir and bring to a boil. Reduce the heat to medium-low and bring to a simmer. Place the chicken and resting juices on top of the rice, cover, and continue to cook for 15 to 20 minutes, until the chicken is cooked through and the rice is tender.
  6. Fluff the rice with a fork. Garnish with the parsley and scallions.

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Millie Peartree

Recipe by: Millie Peartree

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