Description
Tender chicken and fluffy rice cooked together in one pot with bold Cajun spices, colorful bell peppers, and a rich, creamy sauce. This complete meal is bursting with Louisiana-inspired flavors, ready in just 40 minutes, and requires only one pot for easy cleanup. Perfect for busy weeknights or whenever you’re craving comfort food with a spicy kick!
Ingredients
Scale
For the Chicken:
- 1½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 2 tablespoons Cajun seasoning, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Rice and Sauce:
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1½ cups long-grain white rice, rinsed
- 2½ cups chicken broth
- ¾ cup heavy cream
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Green onions, sliced (optional, for garnish)
Instructions
- Season the Chicken: Pat chicken pieces dry with paper towels (this helps them brown properly). In a bowl, toss chicken with 1 tablespoon Cajun seasoning, salt, and black pepper until evenly coated.
- Sear the Chicken: Heat olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat. Once hot and shimmering, add the seasoned chicken pieces in a single layer (don’t overcrowd—work in batches if needed). Sear for 3-4 minutes per side until golden brown and cooked through. The chicken doesn’t need to be fully cooked as it will cook more with the rice. Remove chicken to a plate and set aside.
- Sauté the Vegetables: In the same skillet, reduce heat to medium. Add diced onion and both bell peppers. Sauté for 4-5 minutes until vegetables soften and onions become translucent, scraping up any browned bits from the bottom of the pan (this is pure flavor!). Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Add Tomato Paste and Spices: Stir in tomato paste, remaining 1 tablespoon Cajun seasoning, paprika, and cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavors.
- Add Rice and Liquid: Add the rinsed rice to the skillet and stir to coat with the vegetable and spice mixture. Pour in chicken broth and heavy cream, stirring to combine everything evenly. Season with salt and pepper to taste (remember, Cajun seasoning is already salty, so taste first!).
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, nestle the seared chicken pieces into the rice mixture (along with any accumulated juices from the plate), cover tightly with the lid, and simmer for 18-20 minutes. Do not lift the lid during this time—the steam is cooking the rice!
- Check and Rest: After 18-20 minutes, remove from heat and let stand covered for 5 minutes. This resting period allows the rice to finish absorbing any remaining liquid and ensures perfectly fluffy texture.
- Fluff and Serve: Remove the lid, fluff the rice gently with a fork, and check that the chicken is cooked through (internal temperature should reach 165°F). Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning if needed. Garnish generously with fresh chopped parsley and sliced green onions. Serve immediately while hot and creamy!
Notes
- Rice Rinsing: Rinsing rice removes excess starch, preventing it from becoming gummy. Rinse until water runs clear.
- Don’t Lift the Lid: Resist the urge to peek while rice cooks! Lifting the lid releases steam needed for proper cooking.
- Adjust Spice Level: For milder, reduce cayenne to ⅛ teaspoon or omit. For spicier, increase to ½ teaspoon or add hot sauce.
- Homemade Cajun Seasoning: Mix 1 tablespoon paprika, 1 teaspoon each of garlic powder, onion powder, dried oregano, dried thyme; ½ teaspoon each cayenne, black pepper, and salt.
- Liquid Absorption: If rice seems dry before it’s tender, add ¼ cup more broth and continue cooking. If too wet after cooking, simmer uncovered for 2-3 minutes.
- Protein Swaps: If using shrimp, add during the last 5 minutes of cooking. For sausage, slice and brown with the chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course, One-Pot Meal
- Method: Stovetop, One-Pot
- Cuisine: Cajun, Louisiana, American
Nutrition
- Serving Size: About 1½ cups (⅙ of recipe)
- Calories: 485
- Sugar: 4g
- Sodium: 785mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg