Description
A flavorful and comforting dish featuring tender chicken thighs, savory Cajun spices, and fluffy rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup long-grain white rice (jasmine or basmati)
- 2 tablespoons Cajun seasoning
- 1 green bell pepper, diced
- 1 onion, finely diced
- 1 stalk celery, finely diced
- 4 cloves garlic, minced
- 2 cups chicken broth (low-sodium recommended)
- 1 can (14 oz) canned diced tomatoes, undrained
- 2 tablespoons cooking oil (olive oil or vegetable oil)
- Fresh chopped parsley or sliced green onions (optional, for garnish)
Instructions
- Start by patting your boneless, skinless chicken thighs dry with paper towels. Cut the chicken into 1-inch pieces.
- In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- Once the oil is shimmering, add the chicken pieces to the pot in a single layer. Cook for 3-4 minutes per side, until nicely browned. Remove the chicken from the pot and set it aside on a plate.
- Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot, along with the diced onion, bell pepper, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened.
- Stir in the minced garlic and cook for another minute until fragrant. Add your Cajun seasoning to the pot, stirring it into the vegetables for about 30 seconds.
- Add the long-grain white rice to the pot and stir it well to coat the grains with the seasoned oil and vegetables. Toast the rice for about 1-2 minutes, stirring constantly.
- Pour in the chicken broth and add the can of undrained diced tomatoes. Stir everything together well, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a gentle simmer. Once simmering, return the seared chicken pieces to the pot, nestling them down into the rice and liquid.
- Reduce the heat to low, cover the pot tightly with a lid, and let it cook undisturbed for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
- Once the cooking time is up, remove the pot from the heat (still covered!) and let it rest for another 5-10 minutes. Remove the lid, gently fluff the chicken and rice with a fork, and taste to adjust seasoning if necessary.
- Garnish with fresh chopped parsley or green onions, if desired, and serve hot!
Notes
- This recipe is best served immediately after cooking for optimal flavor and texture.
- For extra spiciness, consider adding chopped jalapeños or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg