Easy One Pot Cajun Chicken (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
Fresh parsley, chopped for topping
02 -
3 garlic cloves, finely chopped
03 -
1 ripe Roma tomato, diced up
04 -
1/3 cup diced green bell pepper
05 -
1/3 cup diced red bell pepper
06 -
1 small yellow onion, chopped
→ For the Rice
07 -
1 tablespoon unsalted butter
08 -
1/4 teaspoon black pepper
09 -
1/2 teaspoon salt
10 -
1 teaspoon smoked paprika
11 -
1 teaspoon dried thyme
12 -
1 tablespoon Cajun seasoning
13 -
3 cups chicken broth
14 -
1 and 1/2 cups long-grain white rice
→ For the Chicken
15 -
2 tablespoons olive oil
16 -
1/2 teaspoon ground black pepper
17 -
1 teaspoon salt
18 -
1 teaspoon smoked paprika
19 -
1 tablespoon Cajun seasoning
20 -
4 skin-on, bone-in chicken thighs
# Instructions:
01 -
Fork through the rice to fluff it up, sprinkle a bit of parsley, and dig in!
02 -
Put the lid on and let it gently bubble away on low heat for 20 to 25 minutes. Once the chicken hits 165°F and the rice is soft, you're all set.
03 -
Pour in chicken broth and swirl things around. Place your chicken thighs back, making sure the skin faces upwards.
04 -
Drop your rice and spices into your veggie mix. Stir it around for a few minutes to wake up those flavors and get the rice a little toasty.
05 -
Use the same pot without cleaning it. Toss in garlic, diced tomato, bell peppers, and onion. Sauté until everything is soft and really smells good.
06 -
Get your pot nice and hot with olive oil. Lay in the seasoned chicken thighs and let them brown up for roughly 3 to 4 minutes per side. Take them out when they look golden.
07 -
Dry off your chicken thighs first. Mix salt, peppy, Cajun seasoning, and paprika, then rub it all over the chicken really well.
# Notes:
01 -
If you rinse your rice before cooking, it gets way fluffier.
02 -
Don't lift the lid when the rice is cooking or it'll mess up the steam.
03 -
Start with a small amount of Cajun seasoning. Add more as you taste.
04 -
When you put the chicken back in, the skin goes on top for crispiness.