Description
Spice up your weeknight dinner rotation with this one-pot Cajun chicken that brings Louisiana flavor without the fuss. Ready in 30 minutes and guaranteed to become a family favorite!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil
- 1 large onion (about 1 cup/150g), diced
- 1 green bell pepper (about 1 cup/150g), diced
- 2 celery stalks (about ½ cup/80g), finely chopped
- 4 garlic cloves, minced
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 2½ cups (590ml) chicken broth
- 1 can (14.5oz/411g) diced tomatoes, undrained
- 2–3 tablespoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (15g) butter
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Hot sauce (optional, for serving)
Instructions
- Season chicken pieces with 1 tablespoon Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for 2-3 minutes per side until golden. Transfer to a plate.
- In the same pan, add onion, bell pepper, and celery. Cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add remaining Cajun seasoning and thyme, stirring for 30 seconds. Add rice and stir for 1-2 minutes until lightly toasted.
- Pour in chicken broth, diced tomatoes, and Worcestershire sauce. Add bay leaves and return chicken to the pan.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes without lifting the lid.
- Check if rice is tender and liquid is absorbed. If needed, cook for 5 more minutes. Remove from heat and let stand covered for 5 minutes.
- Remove bay leaves, stir in butter until melted, and sprinkle with fresh parsley. Season with salt and pepper to taste.
- Serve hot with optional hot sauce on the side.