One Pot Cajun Chicken and Rice
Seared chicken thighs finish on spiced rice with peppers and tomato in one pot.
Ingredients
Main Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp Cajun seasoning divided, adjust to taste
- 2 tsp smoked paprika divided
- ½ tsp salt divided
- ¾ tsp ground black pepper divided
- 2 tbsp olive oil
- 1 ½ cup long-grain white rice
- 1 small yellow onion diced
- ⅓ cup red bell pepper diced
- ⅓ cup green bell pepper diced
- 1 small roma tomato diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 3 cup low-sodium chicken broth
- 1 tsp dried thyme
- 1 tbsp unsalted butter
- chopped green onions or fresh parsley for garnish
Instructions
Cooking
- Season the thighs on both sides with half of the Cajun seasoning, half of the smoked paprika, and a pinch of salt and pepper.
- Heat the olive oil in a large pot over medium-high heat and sear the thighs on both sides until golden brown. Move them to a plate. They do not need to be cooked through.
- In the same pot, saute the onion, bell peppers, tomato, and garlic until softened.
- Stir in the rice, tomato paste, thyme, and the remaining Cajun seasoning, paprika, salt, and pepper. Cook for 2 to 3 minutes to toast the rice.
- Pour in the broth and stir, scraping up any browned bits.
- Set the thighs on top of the rice, skin side up. Reduce the heat to low, cover, and simmer for about 20 to 25 minutes, until the rice is tender and the chicken reaches 165 degrees F.
- Stir in the butter, let stand covered for 5 minutes, and garnish.
Notes
Adjust the heat with more or less Cajun seasoning. Corn or peas make good additions, and a splash of cream or cheese makes the rice creamier. Refrigerate leftovers within two hours and use within 3 to 4 days. Nutrition is an estimate.