Serves 4
40 min
Cajun Chicken & Rice
Recipe GLPR4883a62e37b0e3
A flavorful one-pan dish featuring seasoned chicken thighs served over rice cooked with sautéed vegetables and aromatic spices. The Cajun-inspired blend of paprika, cayenne, and warm spices infuses every bite with authentic Louisiana flavor.
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Ingredients
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
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
1 tablespoon unsalted butter
2 garlic cloves, finely chopped
1 3/4 cups low-sodium chicken broth
1 cup long-grain white rice
Fresh parsley leaves, for serving
Finely chopped scallions, for serving
Directions
In a small bowl, combine the paprika, kosher salt, dried oregano, dried thyme, black pepper, garlic powder, onion powder, cayenne pepper, and red pepper flakes to make the Cajun seasoning blend. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs all over with the Cajun seasoning. Place the seasoned chicken skin-side down in the hot skillet and cook for 6–7 minutes until the skin is golden and crispy. Flip and cook for an additional 4–5 minutes until the internal temperature reaches 165°F. Remove the chicken to a plate.
In the same skillet, melt the butter over medium heat. Add the chopped onion, green bell pepper, and celery. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 1 minute more until fragrant.
Add the long-grain white rice to the skillet and stir for about 1 minute to lightly toast the grains. Pour in the low-sodium chicken broth and stir well to combine. Bring the mixture to a simmer.
Return the cooked chicken thighs to the skillet, arranging them on top of the rice. Reduce the heat to medium-low, cover with a lid, and simmer for 15–18 minutes until the rice is tender and has absorbed most of the liquid.
Remove from heat and let stand, covered, for 2–3 minutes. Uncover and fluff the rice gently with a fork. Top with fresh parsley leaves and finely chopped scallions before serving.
