One-Pot Cajun Chicken And Rice
Flavorful One-Pot Cajun Chicken And Rice recipe calls for simple ingredients and takes less than 30 minutes to make. It's healthy and delicious that perfectly served for lunch and dinner.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 4 chicken thighs
- 2 tablespoons cajun seasoning
- 1 brown onion (chopped)
- 3 cloves garlic (minced )
- 1 cup basmati rice
- 1 1/2 cups roasted red pepper (drained)
- 2 cups low-sodium chicken stock
- 1 cup pitted olives
- 2 tablespoons fresh parsley (finely chopped)
- 1 lemon (cut into wedges for serving)
Instructions
- 1
Pat the chicken thighs dry with paper towels and rub them with Cajun seasoning. Set aside.
- 2
Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the chicken thighs, skin side down. Cook for 3 to 5 minutes on each side, or until golden brown and partially cooked. Transfer the chicken to a plate.
- 3
Heat the remaining 1 tablespoon of olive oil in the pot over medium heat. Add the chopped onion and minced garlic and stir-fry for 2 minutes, until lightly browned. Add the rice, roasted red pepper, and chicken stock. Stir well and bring to a boil. Reduce the heat to low, then return the chicken thighs to the pot. Cover and cook for 15 to 20 minutes, or until the rice is tender and moist and the chicken is cooked through.
- 4
Once the rice is cooked, turn off the heat and let it rest in the pot, covered, for 5 minutes before removing the lid. Top with olives, chopped parsley, and lemon wedges. Serve immediately.