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One-Pot Cajun Chicken And Rice Recipe
One-pot cajun chicken and rice is an easy and quick recipe packed with bold and spicy flavors from cajun seasoning. This delicious meal is cooked in one pot with seared chicken thighs, roasted red pepper, brown onion, rice, and chicken stock.
The cajun seasoning used to flavor the chicken and rice adds a distinctive spicy kick, while the roasted red peppers and onions provide a slightly sweet and smoky taste.
The chicken itself is juicy and tender, and the rice is fluffy and perfectly cooked, absorbing all the delicious flavors from the chicken and vegetables.
It’s served with lemon wedges, pitted olives and fresh parsley for a refreshing taste.
Why This Recipe Works
It’s an easy and quick dinner recipe that calls for only a few ingredients from your kitchen pantry. The dish is packed with bold and spicy flavors, tender chicken, and fluffy rice that’s cooked to perfection. It’s a satisfying meal favored by everyone in the family.
The best thing about this recipe is you can cook everything in one pot and make cleanup a breeze.
It’s also a perfect recipe for busy weekday nights, quick to make. It provides a complete and balanced meal, with protein from the chicken and fiber from the rice.
Recipe Ingredients
This ultimate one-pot cajun chicken and rice recipe calls for the following ingredients:
- Olive oil
- Chicken thighs
- Cajun seasoning
- Brown onion
- Basmati rice
- Garlic
- A jar of roasted red pepper
- Low-sodium chicken stock
- A jar of pitted olives
- Fresh parsley
- Lemon
If you have fresh roasted red pepper from your kitchen, don’t hesitate to use it for an amazing result.
You may always season the chicken thighs with a little salt and pepper to enhance the flavor in the final dish. Since the recipe used low-sodium store-bought chicken stock, it’s substitutable if you want to use homemade chicken stock or chicken broth to add more flavor to the rice.
How To Make One-Pot Cajun Chicken And Rice?
To start, rub the chicken thighs with cajun seasoning. Then, sear the chicken thighs in a pot until golden brown and half-cooked. Remove the chicken and set it aside.
In the same pot, stir-fry onions and minced garlic until lightly browned. Add the rice, roasted red pepper, and chicken stock, stirring well and bringing the mixture to a boil.
Then, add the chicken back to the pot and cover, cooking for 15-20 minutes until the rice is tender and the chicken is fully cooked through.
Once the dish is ready, top it off with some sliced olives, chopped parsley, and lemon wedges for a burst of freshness. Serve immediately and enjoy!
Cooking Tips
- Patting the chicken dry with paper towels before rubbing it with cajun seasoning will help the seasoning stick better to the chicken and create a crispy skin when you cook it.
- Cooking the seasoned chicken first to have all the flavors sealed into the meat. Top the chicken over rice and cook through to enhance the taste overall.
- After the dish is done cooking, let it rest for a few minutes before serving. This will help the flavors meld together and make the rice even more tender.
Frequently Asked Questions
Can I use short-grain rice for one-pot chicken and rice?
Yes, you can use either long-grain or short-grain rice for your preference. Please follow the instruction on the back of the pack to cook the rice, you may adjust the amount of the chicken stock while cooking the rice.
How to store the one-pot cajun chicken and rice leftover?
Store the leftover in an airtight container and refrigerate it for up to 3 days. You may also keep it in the freezer for up to 1 month.
How Many Calories Per Serving?
This recipe has 462 calories per serving.
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One-Pot Cajun Chicken And Rice
Ingredients
- 2 tablespoons olive oil
- 4 chicken thighs
- 2 tablespoons cajun seasoning
- 1 brown onion (chopped)
- 3 cloves garlic (minced )
- 1 cup basmati rice
- 1 1/2 cups roasted red pepper (drained)
- 2 cups low-sodium chicken stock
- 1 cup pitted olives
- 2 tablespoons fresh parsley (finely chopped)
- 1 lemon (cut into wedges for serving)
Instructions
- Pat dry chicken thighs with paper towels and rub them with Cajun seasoning. Set them aside.
- Heat a Dutch pot with 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs to the pot with the skin side facing down. Cook for 3 to 5 minutes on each side until they're golden brown and half-cooked. Dish them out to a plate.
- Heat the remaining 1 tablespoon of olive oil in the pot over medium heat, and add chopped onion and minced garlic. Stir-fry for 2 minutes until lightly browned, then add rice, roasted red pepper and chicken stock. Stir well and bring it to a boil. Then, turn the heat to low and transfer the chicken thighs back to the pot. Cover and cook for 15 to 20 minutes until the rice is tender and moist, and the chicken is cooked through.
- Once the rice is cooked, turn off the heat and let it rest for 5 minutes in the pot before opening the lid. Top with olives, chopped parsley and lemon wedges. Serve immediately.
Notes
- Patting the chicken dry with paper towels before rubbing it with cajun seasoning will help the seasoning stick better to the chicken and create a crispy skin when you cook it.
- Cooking the seasoned chicken first to have all the flavors sealed into the meat. Top the chicken over rice and cook through to enhance the taste overall.
- After the dish is done cooking, let it rest for a few minutes before serving. This will help the flavors meld together and make the rice even more tender.
Hi, Bee, could this be cooked in a Slow Cooker as it sounds & looks very yummy?
Yes, you can use the slow cooker.
Wouldn’t it overcook the rice if done in a slow cooker?
This is going to go into our regular rotation. Very big hit with the Hubbs. Will definately make again.
Hi Helen, so glad to hear that your family likes this recipe.
All your recipes are amazing. Thank you Bee.
Lol
Jim
😊👍
Thank you Bee
This is one for the books. Finally a Cajun recipe that is easy to follow and should be so tasty, I will try this and get back to you with my results.
😊👍
Can you make this with skinless, boneless thighs or chicken filets?
Hi S Vee. You can substitute with boneless thighs. You need pieces with the skin which will brown and add a lot of flavour to the entire dish.
Hi Bee – that looks like a 5-star recipe! I am going to make it this weekend for my guests! Thank you and best wishes, with big hugs, Marv
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