Cajun chicken and rice
This Cajun chicken and rice is one pot recipe made in just 30 minutes, with juicy chicken, fluffy rice, and homemade Cajun seasoning. Follow our easy steps for a delicious and hassle-free dinner. Serve it with Greek yogurt coleslaw, or any salad and lemon wedges.
Servings: 4 people
Calories: 465kcal
Equipment
- Heavy bottom pan with a lid
Ingredients
To marinate the chicken
- 500 gram boneless chicken breast cut into 1 inch cubes
- 1 tablespoon Cajun seasoning (recipe to make cajun seasoning in the notes)
- 1.5 tablespoon lemon juice
- 1 tablespoon oil
To pan fry the chicken
- 1 tablespoon oil
To make Cajun Chicken rice
- 1 onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 stalk celery diced
- 1 teaspoon garlic finely chopped
- 1 teaspoon Cajun seasoning
- 1.5 cups uncooked basmati rice
- 3 cups water/broth
- cilantro coriander leaves
Instructions
- Marinate the chicken: In a mixing bowl, combine the chicken, Cajun seasoning, lemon juice, and olive oil. Cover and refrigerate for at least 30 minutes to 1 hour.
- Prepare the vegetables and rice: While the chicken marinates, chop the onion, garlic, bell peppers, and celery (if using). Set aside. Rinse the basmati rice in cold water 3-4 times until the water runs clear. Soak it in water for 30 minutes. Drain well and set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (you may need to cook in batches to avoid overcrowding the pan). I cooked the chicken in 2 batches. Cook for 2-3 minutes per side, or until lightly browned. Remove the chicken from the pan and set aside on a plate. The chicken need not to be completely cooked at this stage. We will cook it later.
- Sauté the vegetables and add the seasoning: In the same pan, add a little more oil if needed. Sauté the onion until translucent, about 2 minutes. Add the bell peppers and celery (if using), and cook for another 2-3 minutes, or until softened. Stir in cajun seasoning and cook for one minute, allowing the flavors to mingle.
- Add rice: Stir in the rinsed basmati rice and cook for 2 minutes, coating the rice grains with the flavorful oil. Pour in the 3 cups of water/broth. Let it come to a boil. Now taste the liquid and adjust the seasoning (if needed add more salt or seasoning).
- Cook the rice and chicken: Reduce heat to low, cover the pan, and simmer for 20 minutes, or until the rice and chicken are cooked.
- Rest and serve: Remove the pan from heat and let it sit covered for an additional 10 minutes. This allows the rice to finish absorbing the remaining liquid and fluff up nicely. Fluff the rice with a fork before serving. Garnish with chopped cilantro (optional) and serve with lemon wedges and a side salad, if desired.
Video
Notes
- For homemade Cajun seasoning: In a small mixing bowl combine: 2 tablespoon paprika, 2 tablespoon garlic powder, 2 teaspoon cayenne pepper, 2 tablespoon dried oregano, 1 teaspoon dried thyme, 1 tablespoon onion powder, 1 tablespoon salt, and 2 teaspoon ground black pepper.
- The measurement of cajun seasoning given in the recipe is for homemade cajun seasoning. If you are using store-bought reduce the quantity to 2 teaspoon for marinade and 1 teaspoon for rice. Or use it as per your taste. The store-bought cajun seasoning differs in spiciness.
- Marinate the chicken for maximum flavor and moisture for 2 hours or overnight in the refrigerator. This will increase the flavor and keep the chicken moist inside while pan-frying. (For Busy Cooks): If short on time, marinate for 30 minutes.
- Pan-fry the chicken for crispy perfection. Heat the pan on high heat. When hot, add chicken pieces. High heat sears the surface, locking in juices for a crispy exterior and juicy interior.
- Don't overcrowd the pan. Fry chicken in batches to achieve char marks for a smoky flavor. The chicken doesn't need to be fully cooked at this stage.
- Bringing out the rice's flavor - Toast the rice for 2 minutes after adding it to the pan. This releases a nutty aroma and enhances the dish's overall flavor.
- Cooking perfect rice: Correct rice-to-water ratio is crucial. Adjust water based on rice quality. For 1 cup of rice generally, we use 2 cups of water. For different brands of rice follow the package instructions for quantity of water.
- Enhance the flavor by using chicken broth instead of plain water.
- After cooking, let the pan sit for 10 minutes. The rice absorbs moisture from the bottom, resulting in fluffier grains.
- Adjust Cajun seasoning to your taste preference. Use more for spicier, less for milder.
- Cajun seasoning contains salt, so be cautious when adding additional salt to the recipe.
- Read our full nutrition disclaimer here.
- Storage Suggestions:
- If you are planning to store the leftovers, store them within 2 hours of cooking.
- Let it come to room temperature. Transfer it to an airtight container and refrigerate. Stays good for 3 days.
- For a longer shelf life freeze it. It stays good for a month.
- Always label the container with the date of preparation.
- Before consuming always check if there is any foul smell or signs of spoilage like black spots or mushy rice. If there are any such signs immediately discard them.
- To reheat - If frozen, thaw it overnight in the refrigerator. Sprinkle some water over it, stir, and heat it on low heat until it is hot or its internal temperature reaches 165ºF (75ºC).
Nutrition
Calories: 465kcal