Cajun Chicken and Rice (One pot)
This Cajun Chicken and Rice is the easiest 30-minute meal that's made all in one skillet. It's bold in flavor thanks to smoky spices, tender chicken, and perfectly seasoned rice. With minimal prep, it's a weeknight dinner that will feed a hungry crowd and receive several compliments, too!
Ingredients
- 1 ½ Cups Long Grain Rice
- 3 Cups Chicken Stock
- 4-5 Chicken Thighs or chicken breasts
- 2 tablespoon Tonys Creole Seasoning
- 2 teaspoon Paprika
- 1 ½ tablespoon Garlic minced
- 1 Bell Pepper diced
- 1 Onion diced
- 1 Lime juiced
- 2 tablespoon Cilantro chopped
- 1 Avocado sliced
- 1 tablespoon Extra Virgin Olive Oil EVOO
- 15oz Can Black Beans 15 oz
- 14.5oz Can Diced Tomatoes 14.5 oz with green chilis if preferred
Instructions
- Prepare Ingredients: Dice the onion and bell pepper, chop the cilantro, mince the garlic, and zest and juice the lime. Set aside.
- Season the Chicken: In a small bowl, combine Tony’s Creole Seasoning and paprika. Season the chicken evenly with the spice mixture and set aside. 2 Tbsp Tonys Creole Seasoning 2 Tsp Paprika
- Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, sear the chicken on both sides until it is about 80% cooked through. Remove the chicken from the pan and set it aside. 1 Tbsp Extra Virgin Olive Oil 4-5 Chicken Thighs
- Cook the Vegetables: Reduce the heat to medium-low, add the chopped onion and pepper to the same pan with a small amount of additional oil if needed. Cook for 5-6 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for an additional 90 seconds until fragrant. 1 Onion 1 Bell Pepper 1 ½ Tbsp Garlic
- Cook the Rice: Add the rice and diced tomatoes to the pot. Stir until everything is well combined and the rice is coated with the seasonings. Pour in the chicken stock, cover, and cook for 15 minutes on medium heat. While the rice cooks, slice the chicken into bite-sized pieces. 1 ½ Cups Long Grain Rice 3 Cups Chicken Stock 14.5oz Can Diced Tomatoes 14.5 oz
- Finish the Dish: Remove the lid after 15 minutes. The rice should be almost fully cooked with a slight bite remaining. Add the chicken pieces and black beans back to the pot. Season with additional Creole seasoning and paprika mixture, then add in lime zest and lime juice. Adjust seasoning with salt and pepper if desired. Stir well and cook for an additional 5 minutes, or until the rice is tender. 15oz Can Black Beans
- Rest and Serve: Turn off the heat and let it rest for 3-4 minutes. Top with sliced avocado and fresh cilantro before serving. Enjoy! 1 Avocado
Video
Notes
- Use a meat thermometer to determine when the chicken is done. You will want to look for 165ºF on a meat thermometer to make sure it's not overcooked.
- Swap chicken thighs for another protein. You can also use chicken breast tenders, chicken, spicy smoked pork sausage, or pork tenderloin cut into thin slices.
- Make it mild if you desire. Swap the Creole seasoning for chili powder to take the spice down a notch.
- Avoid boiling the rice; you want it to cook over a nice simmer. This is how it cooks evenly for the best texture. Cooking it over too high a heat can make it mushy and clump together.
- Add cheese! It's delicious with shredded cheddar, Monterey Jack, or crumbled cotija if you desire.
Storage
Store any leftover chicken cajun rice in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a few minutes until warmed through. If it seems dry, add a splash of water or stock to help re-moisten. You can also freeze the leftovers for up to 2 months. Thaw overnight in the fridge before reheating for the best results.Nutrition
Calories: 530kcalCarbohydrates: 70gProtein: 33gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 93mgSodium: 271mgPotassium: 1.09mgFiber: 11gSugar: 6gVitamin A: 1.817IUVitamin C: 42mgCalcium: 86mgIron: 4mg
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