Description
This one-pot Cajun Chicken & Rice is bold, hearty, and unbelievably easy. Tender chicken thighs, fluffy rice, peppers, and warm Cajun spices all cook together in a single pot for maximum flavor and minimum cleanup. It’s perfect for weeknights, meal prep, or whenever you want comfort food with a kick.
Ingredients
-
4 tbsp olive oil
-
8 chicken thighs, bone-in and skin-on
-
2 tbsp Cajun seasoning (plus extra)
-
Salt & pepper
-
2 onions, chopped
-
2 bell peppers (red/yellow), diced
-
4 garlic cloves, minced
-
1 tsp smoked paprika
-
2 cups long-grain white rice (basmati or jasmine preferred)
-
4 cups chicken broth
-
Fresh parsley or green onions for serving
Instructions
Pat chicken dry. Season both sides with Cajun seasoning, salt, and pepper.
Heat oil in a large pot over medium-high. Sear chicken skin-side down for 5–6 minutes until golden. Flip and cook 4–5 minutes. Remove to a plate.
In the same pot, add onions and peppers. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds.
Stir in rice and smoked paprika. Cook 1–2 minutes to coat the grains in the seasoning.
Pour in chicken broth and stir. Nestle the chicken on top, skin-side up.
Cover, reduce heat to low, and cook for 20 minutes without lifting the lid.
Turn off heat and let rest, covered, for 5 minutes. Fluff rice around the chicken, garnish with herbs, and serve.
Notes
-
Dry chicken well for the crispiest skin.
-
Don’t lift the lid while the rice cooks — it needs steam.
-
If rice is undercooked, add ½ cup warm broth, cover, and cook 5 more minutes.
-
For more heat, add cayenne or serve with Louisiana hot sauce.