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Bayou-Style Chicken and Rice

A one-pan wonder featuring juicy chicken and fluffy rice infused with a homemade Cajun spice blend and the classic holy trinity of vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 520

Ingredients
  

Cajun Spice Blend
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp cayenne pepper adjust to taste
  • 1 tsp black pepper
  • 0.5 tsp white pepper
  • 1 tsp salt
Chicken and Rice
  • 4 boneless, skinless chicken thighs about 1.5 lbs
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1.5 cups long-grain white rice rinsed well
  • 3 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 2 bay leaves
  • fresh parsley chopped, for garnish
  • lemon wedges for serving

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Chef’s knife
  • Measuring Spoons and Cups
  • Small Mixing Bowl

Method
 

  1. Make the spice blend by whisking all spice ingredients in a small bowl. Pat chicken dry and rub with about 2/3 of the blend. Reserve the rest.
  2. In a large, lidded skillet, heat olive oil over medium-high. Sear chicken for 4-5 mins per side until golden (not cooked through). Remove and set aside.
  3. Reduce heat to medium. Add onion, bell pepper, and celery to the skillet. Sauté for 5-7 mins, scraping up browned bits, until softened.
  4. Add garlic and reserved spice blend. Cook for 1 minute until fragrant. Stir in rinsed rice and cook for 1 more minute to toast.
  5. Pour in chicken broth and diced tomatoes with juices. Add bay leaves. Stir well and bring to a simmer.
  6. Nestle the seared chicken into the rice. Reduce heat to low, cover, and cook for 20-25 mins without lifting the lid.
  7. Remove from heat and let stand, covered, for 10 minutes. Remove bay leaves, fluff rice with a fork, garnish with parsley, and serve with lemon wedges.

Notes

For best results, do not skip rinsing the rice. Chicken thighs are recommended for juiciness, but breasts can be used (reduce sear time to 3-4 mins per side). The heat level can be adjusted by modifying the amount of cayenne pepper.