One-Pan Cajun Chicken and Rice

Name: One-Pan Cajun Chicken and Rice
Total time: 59 min
Yield: 4 serving(s)
Ingredients: 4 bone-in, skinless chicken thighs; salt and freshly ground black pepper to taste; 2 tablespoons Cajun seasoning; 2 tablespoons olive oil; 1 stalk celery, diced; 1 green bell pepper, diced; 3 scallions, chopped, plus more for garnish; 1 cup long-grain rice; 2 tablespoons tomato paste; 2 cups chicken broth; 1 (15 ounce) can red beans, drained

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Escape weeknight meal monotony with this one-pot recipe inspired by Cajun cuisine. Tender chicken thighs are coated in Cajun seasoning and seared until crispy, then nestled in a bed of vegetables and red rice and beans for a dish that's as flavorful as it is easy. Red rice gets its name from the addition of tomato paste. When served with red beans, it's a staple of Cajun food and accompanies a wide variety of dishes. For an extra kick, add an extra pinch of cayenne pepper to the chicken seasoning! Cajun spice mixes typically contain a blend of cayenne, garlic, onion, paprika, oregano and thyme, depending on the recipe.

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For best results, we recommend using:

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Directions

Mealthy Tip

For the most flavor, use skin-on, bone-in chicken thighs. Crisp the skin by placing the skillet under a hot broiler for 2 to 3 minutes. If you're not a fan of green peppers, substitute red or yellow bell peppers instead for a slightly sweeter flavor.

For more Cajun-inspired recipes, you might enjoy:

Pressure Cooker Low Country Boil

Pressure Cooker Chicken and Sausage Jambalaya

Cajun Style Shrimp

Nutrition Facts

Per Serving: 441 calories; 16g fat; 37.8g carbohydrates; 38g protein; 139mg cholesterol; 2450mg sodium.

Full nutrition

Amount Per Serving
Calories 441		Calories from Fat 148
% Daily Value*
Total Fat 16g		25%
	Saturated Fat 4g	19%
	Trans Fat 0.1g
	Polyunsaturated Fat 3.2g
	Monounsaturated Fat 8.9g
Cholesterol 139mg		46%
Sodium 2450mg		102%
Total Carbohydrate 37.8g		13%
	Dietary Fiber 7g	30%
	Sugars 3.3g
Protein 38g

Vitamin A 15%		Vitamin C 45%
Calcium 6%		Iron 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Game Day Dairy-free American One Pot Or Pan Ready In 30 Dinner Oven Chicken Chicken Thighs Cajun Seasoning Rice Beans Stovetop Frying Pan

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Paul Kriloff says:

Really quick and easy to make - only have to chop three ingredients (the celery, green onions, and bell pepper), uses a spice blend (I picked up cajun seasoning from the bulk spices aisle, which makes this a super-affordable recipe as well), and just a single pan (although in my case, I over-complicated by cooking brown rice, which I par-cooked for 25 minutes so I wouldn't have under-cooked rice or over-cooked chicken in the skillet). I'm giving it four stars instead of five, because I felt it could use more flavor - the cajun seasoning had a little kick, but is otherwise understated for what I was hoping would come out like dirty rice. All-around solid recipe!

Diana Marcoux says:

Love love love how easy and delicious this recipe is. I used my cast iron pot to cook the recipe and I didn't have a lid for it I used aluminum foil and it worked out perfectly. This is going to become one of my go-to recipes for sure!

Tarragon Boi says:

This recipe was great! I have some cajun seasoning that's been sitting in my pantry that I feel like I never know what to do with. What I liked the best about this is that it's a really complete family meal that I can make all in my cast iron pan. Also, I substituted celery for parsnips, because my wife doesn't like celery. It still turned out great!

Tal Levitas says:

THIS IS AWESOME. SERIOUSLY. STOP WHAT YOU'RE DOING AND COOK THIS. I DOUBLED THE RICE AND DOUBLED THE BROTH AND IT WAS CRAZY GOOD.

Jennifer Jones says:

First off, I'm Cajun, and this tasted like it came from my grands kitchen! Now I did a few things different, I added more of the Cajun spice, and some garlic. For the garnish, I used celery leaves, and scallions chopped finely. Will be on my monthly rotation!