Description
Crispy-skinned chicken thighs and smoky, spicy rice come together in this easy one-pot Cajun dish. Packed with aromatic spices, diced peppers, and tender rice, it’s a hearty, no-fuss meal ready in 45 minutes. The chicken stays juicy while the rice absorbs bold cajun flavors.
Ingredients
4 large bone-in chicken thighs (skin-on preferred, pat dry)
2 tablespoons cajun seasoning
2 cups long-grain rice (Unciño or jasmine rice ideal)
3 cups vegetable or low-sodium chicken broth
1 medium onion (finely diced, substitute shallot if desired)
4 cloves garlic (minced or pressed)
2 bell peppers (raw, finely chopped)
2 jalapeños (raw, finely chopped)
2 tablespoons unsalted butter (replace with olive oil for dairy-free)
2 tablespoons olive oil (mix with butter or use alone)
Instructions
Heat oil in a large skillet over medium heat. Add onion, garlic, and half the cajun seasoning; sauté 4–5 minutes until aromatic but not browned.
Add rice, stir to coat with fat and spices. Toast grains for 2 minutes, then add peppers and broth. Bring to a boil.
Push rice to the edges. Place chicken thighs skin-side up in the center; season both sides with remaining cajun seasoning.
Reduce heat to medium-low. Cover and cook 20–25 minutes until chicken reaches 175°F and rice is tender.
Notes
Use olive oil instead of butter for a dairy-free option
Adjust cajun seasoning to taste; reduce or add based on spice preference
Chickens can be flipped once during cooking if desired for extra crispiness
Leftover rice can be refrigerated in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 serving (1.5 cups rice + 2 chicken thighs)
- Calories: 520
- Sugar: 3g
- Sodium: 2800mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 140mg