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
- Dice onion and pepper, chop cilantro, mince garlic, zest and juice lime. Set aside.
- Mix together your Tony’s Creole Seasoning and your Paprika. Season your chicken with the mixture and set aside. 2 Tbsp Tonys Creole Seasoning 2 Tsp Paprika
- Heat up EVOO in a pot on medium/high heat. Once hot, sear chicken on both sides until 80% cooked. Remove from the pan and set aside. (You can also cover the chicken with a lid to speed up the cooking process after flipping) 1 Tbsp Extra Virgin Olive Oil 4-5 Chicken Thighs
- On medium/low heat, add chopped onion and pepper to the pan with a little oil and cook for 5-6 minutes (or until soft). Then, add in garlic and cook for 90 seconds. 1 Onion 1 Bell Pepper 1 ½ Tbsp Garlic
- Add in rice and tomatoes. Stir around until ingredients are coated and mixed together well. Then, add in your chicken stock, cover, and cook for 15 minutes on medium heat. Slice chicken into bite-size pieces while you wait. 1 ½ Cups Long Grain Rice 14.5oz Can Diced Tomatoes 14.5 oz 3 Cups Chicken Stock
- Remove the lid after 15 minutes (rice should be almost done – more similar to an al dente style). Add chicken and black beans to the pot. Season with more creole/paprika mixture, add in lime zest and lime juice (add salt and pepper if preferred). Mix and cook for another 5 minutes. 15oz Can Black Beans 1 Lime
- Turn off the heat and let it sit for 3-4 minutes. Top with sliced avocado and cilantro. Enjoy! 1 Avocado 2 Tbsp Cilantro
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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