Robust One-Pot Cajun Chicken and Rice

Robust One-Pot Cajun Chicken and Rice

Smoky Cajun chicken thighs simmer with rice for a spicy, hearty one-pot dinner.

Total 1 hr Makes 4 servings Calories 585/serving

Dietary

Wheat free, Dairy free, Nut free

Bone-in chicken thighs are seared until crisp-skinned, then simmered with rice, bell peppers, and tomatoes in a smoky Cajun-spiced broth. The rice soaks up all the drippings and seasoning as it cooks, so everything finishes in a single pot. It's a weeknight-friendly dinner with plenty of bold flavor and minimal cleanup.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 ounces andouille sausage, sliced
  • 1 1/2 cups long-grain white rice
  • 1 can diced tomatoes, 14.5 ounces
  • 2 1/2 cups chicken broth
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • 2 tablespoons fresh parsley, chopped
  • 2 green onions, sliced

Method

  1. Pat the chicken thighs dry and season all over with Cajun seasoning, salt, and black pepper.

  2. Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken thighs skin-side down for 5 to 6 minutes until golden and crisp, then flip and sear 2 minutes more. Transfer to a plate.

  3. Add the sliced andouille sausage to the pot and cook for 2 to 3 minutes until browned.

  4. Add the onion, bell pepper, and celery to the pot and cook for 4 to 5 minutes, stirring occasionally, until softened.

  5. Stir in the garlic and cook for 30 seconds until fragrant.

  6. Add the rice and stir to coat it in the fat and vegetables, toasting for about 1 minute.

  7. Pour in the diced tomatoes and chicken broth, then stir in the smoked paprika, cayenne, and bay leaves, scraping up any browned bits from the bottom of the pot.

  8. Nestle the seared chicken thighs on top of the rice mixture, skin-side up, and bring the liquid to a simmer.

  9. Cover the pot, reduce the heat to low, and simmer for 25 minutes, until the rice is tender and the chicken is cooked through.

  10. Remove the pot from the heat and let it rest, covered, for 5 minutes. Discard the bay leaves.

  11. Fluff the rice gently with a fork, garnish with parsley and green onions, and serve hot.

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    Robust One-Pot Cajun Chicken and Rice

    Bone-in chicken thighs are seared until crisp-skinned, then simmered with rice, bell peppers, and tomatoes in a smoky Cajun-spiced broth. The rice soaks up all the drippings and seasoning as it cooks, so everything finishes in a single pot. It's a weeknight-friendly dinner with plenty of bold flavor and minimal cleanup.

    1 hr 4 servings 585 cal

    Ingredients

    • 4 bone-in, skin-on chicken thighs
    • 2 tablespoons Cajun seasoning
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons vegetable oil
    • 1 yellow onion, diced
    • 1 green bell pepper, diced
    • 2 stalks celery, diced
    • 3 cloves garlic, minced
    • 4 ounces andouille sausage, sliced
    • 1 1/2 cups long-grain white rice
    • 1 can diced tomatoes, 14.5 ounces
    • 2 1/2 cups chicken broth
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    • 2 bay leaves
    • 2 tablespoons fresh parsley, chopped
    • 2 green onions, sliced

    Method

    1. 1

      Pat the chicken thighs dry and season all over with Cajun seasoning, salt, and black pepper.

    2. 2

      Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken thighs skin-side down for 5 to 6 minutes until golden and crisp, then flip and sear 2 minutes more. Transfer to a plate.

    3. 3

      Add the sliced andouille sausage to the pot and cook for 2 to 3 minutes until browned.

    4. 4

      Add the onion, bell pepper, and celery to the pot and cook for 4 to 5 minutes, stirring occasionally, until softened.

    5. 5

      Stir in the garlic and cook for 30 seconds until fragrant.

    6. 6

      Add the rice and stir to coat it in the fat and vegetables, toasting for about 1 minute.

    7. 7

      Pour in the diced tomatoes and chicken broth, then stir in the smoked paprika, cayenne, and bay leaves, scraping up any browned bits from the bottom of the pot.

    8. 8

      Nestle the seared chicken thighs on top of the rice mixture, skin-side up, and bring the liquid to a simmer.

    9. 9

      Cover the pot, reduce the heat to low, and simmer for 25 minutes, until the rice is tender and the chicken is cooked through.

    10. 10

      Remove the pot from the heat and let it rest, covered, for 5 minutes. Discard the bay leaves.

    11. 11

      Fluff the rice gently with a fork, garnish with parsley and green onions, and serve hot.