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Delicious plate of Cajun Chicken and Rice garnished with herbs

Cajun Chicken and Rice

This comforting Cajun Chicken and Rice dish is packed with flavor and perfect for chilly evenings, combining juicy chicken thighs, Cajun spices, and tomatoes with rice for a soulful meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs, trimmed and patted dry Fresh is best; frozen can work if fully thawed.
  • 1 tablespoon Cajun seasoning Use your favorite store blend or homemade.
  • 2 tablespoons extra-virgin olive oil For browning the chicken and sautéing the veggies.
  • 1 cup yellow or white onion, finely chopped Adds sweetness and depth.
  • 1 cup bell pepper, diced Red for sweetness, green for classic taste.
  • 2 cloves garlic, minced Fresh garlic is preferable.
  • 1 cup long-grain white rice, rinsed Rinse under cold water until clear.
  • 2 cups low-sodium chicken broth Use homemade or quality boxed broth.
  • 1 14.5-ounce can diced tomatoes, undrained Contributes liquid and acidity.
  • Salt and freshly ground black pepper, to taste Add salt gradually.
  • 2-3 stalks green onions, thinly sliced For garnish.

Method
 

Preparation
  1. Generously coat both sides of the chicken thighs with Cajun seasoning and a light pinch of salt and pepper.
  2. Warm olive oil in a large skillet over medium heat until it shimmers. Add the chicken and cook until a deep golden crust forms, about 5 to 7 minutes per side. Remove cooked chicken to a plate.
  3. In the same skillet, add diced onion, bell pepper, and minced garlic. Sauté over medium heat until softened and translucent, about 3 to 4 minutes.
  4. Stir in the rinsed rice and cook for about 2 minutes, stirring constantly.
  5. Pour in the chicken broth and the entire can of undrained diced tomatoes. Bring to a gentle boil.
  6. Reduce the heat, nestle the browned chicken back into the rice, cover, and simmer gently for about 20 minutes.
  7. Remove the pan from heat and let sit covered for 5 minutes to rest. Fluff the rice gently with a fork, sprinkle with green onions, adjust salt and pepper, and serve hot.

Notes

For a leaner version, substitute chicken breasts but reduce sear time. To lessen sodium, choose low-salt canned tomatoes and broth, adjusting seasoning at the end.