Cajun Chicken and Rice
A flavorful one-pot meal that brings the vibrant tastes of Louisiana with tender chicken, fluffy rice, and colorful bell peppers.
Ingredients
For the Chicken
- 1 lb chicken thighs, boneless and skinless You can use skinless chicken breasts or shrimp for a lighter option.
For the Rice
- 1 cup long-grain white rice Brown rice can be used but requires longer cooking time.
- 2 cups chicken broth Use vegetable broth for a vegetarian version.
Vegetables
- 1 each onion, finely chopped Provides a base flavor for the dish.
- 1 each bell pepper, chopped Adds color and sweetness.
- 2 cloves garlic, minced Enhances the aromatic flavor.
Spices
- 1 tablespoon Cajun seasoning Adjust according to your spice preference.
- to taste Salt and pepper Season to your preference.
Garnish
- to taste Chopped green onions Adds a fresh flavor and colorful presentation.
Instructions
Preparation
- In a large skillet, heat a bit of oil over medium heat.
- Add the onion, bell pepper, and garlic, and sauté until softened.
- Push the vegetables to the side and add the chicken thighs. Season with Cajun seasoning, salt, and pepper. Cook until browned on both sides.
Cooking
- Add the rice to the skillet and stir to combine with the vegetables and chicken.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 20-25 minutes until the rice is cooked and the chicken is tender.
Serving
- Fluff with a fork and garnish with chopped green onions before serving.
Notes
Leftovers can be stored in an airtight container for 3-4 days. Add a splash of broth when reheating to keep the rice moist. You can also freeze the dish for up to three months.