Cajun Chicken and Rice
Along Louisiana's bayous, the holy trinity of onion, bell pepper, and celery is the quiet architecture beneath countless family suppers; here, onion and pepper carry that tradition into a streamlined…
Ingredients
- 1 1/2 pound boneless, skinless chicken thighs
- 2 tablespoons Cajun seasoning
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 cloves garlic, finely chopped
- 1 1/2 cups long-grain white rice, rinsed and drained
- 2 1/2 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes with their juices
- 3 scallions scallions, thinly sliced
Instructions
- Set a large, heavy 12-inch skillet or Dutch oven over the counter, preferably one with a tight-fitting lid. Pat the chicken thighs thoroughly dry with paper towels, then cut each thigh into 2-inch pieces. Measure the Cajun seasoning, dice the onion and bell pepper, chop the garlic, rinse the rice under cool water until the runoff is mostly clear, and drain it well; organized ingredients prevent the rice from overcooking while you search for the next addition.
- Place the skillet over medium-high heat for 2 minutes, then add the vegetable oil. Toss the chicken with 1 tablespoon of the Cajun seasoning and arrange it in a single layer in the hot oil. Cook for 3 to 4 minutes without moving until the underside is deeply browned and releases easily, then turn the pieces and cook for 2 minutes more; the chicken need not be cooked through yet, only bronzed on the outside.
- Transfer the browned chicken to a plate, leaving the oil and browned spice coating in the skillet. Reduce the heat to medium and add the onion and bell pepper. Cook for 5 to 6 minutes, stirring every minute and scraping the bottom with a wooden spoon, until the vegetables soften and the onion edges turn golden; if the pan looks dry or the spices begin to scorch, add 1 tablespoon of water and lower the heat slightly.
- Stir in the garlic and the remaining 1 tablespoon Cajun seasoning. Cook for 30 to 45 seconds, just until the garlic smells sweet and the seasoning darkens slightly, then immediately continue to the next step. Garlic that turns brown will make the finished rice bitter.
- Add the rinsed rice and stir continuously for 1 to 2 minutes, coating every grain with the spiced oil and vegetables. The rice should look glossy, and a few grains may turn faintly translucent at the edges; this brief toasting gives the finished dish a nuttier flavor and helps the grains remain distinct.
- Pour in the chicken broth and diced tomatoes with all their juices, scraping firmly across the bottom to dissolve the browned bits. Stir once to distribute the rice, then return the chicken and any plate juices to the skillet. Bring the liquid to a lively simmer over medium-high heat; taste a spoonful of the broth and add a pinch of salt only if your Cajun seasoning and broth are not already salty enough.
- Reduce the heat to low so the liquid barely bubbles, cover the skillet tightly, and cook for 20 minutes. Keep the lid closed during this stage so steam stays trapped and cooks the rice evenly; lifting it repeatedly can leave the top firm while the bottom becomes soft.
- Remove the lid and check the center of the skillet. The rice should be tender but still gently springy, with most of the liquid absorbed, and the thickest chicken piece should register 165°F on an instant-read thermometer. If the rice is still firm and the pan is dry, pour in 2 to 3 tablespoons of hot water, cover, and cook over low heat for 5 minutes more; if liquid remains after the rice is tender, simmer uncovered for 2 to 4 minutes.
- Turn off the heat, cover the skillet again, and let the chicken and rice rest for 5 minutes. This pause allows the remaining steam to finish the grains and lets the chicken juices settle. Fluff the rice gently from the bottom with a fork, taking care not to mash the tomatoes or turn the grains gummy.
- Scatter the sliced scallions over the skillet and serve directly from the pan, spooning chicken and rice onto warm bowls. Offer hot sauce at the table if extra heat suits your crowd; the finished rice should be separate and moist, the chicken tender, and the pan bottom richly seasoned rather than watery.
Watch the Cajun Chicken and Rice cooking video
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