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- Chicken thighs and seasoning details - 4 boneless, skinless chicken thighs - 1 tablespoon Cajun seasoning - Vegetables and their preparation - 1 medium onion, diced - 1 bell pepper (red or green), diced - 3 cloves garlic, minced - Rice and broth specifications - 1 cup long-grain rice - 2 cups chicken broth - 1 can (14.5 oz) diced tomatoes, drained - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - 1 cup frozen peas - 2 green onions, sliced (for garnish) - Fresh parsley, chopped (for garnish) When I cook this dish, I love using chicken thighs. They stay juicy and packed with flavor. Cajun seasoning adds a nice kick, so don’t skip it. For vegetables, I use onion, bell pepper, and garlic. They make the dish colorful and tasty. For the rice, long-grain rice works best. It cooks evenly and absorbs all the flavors. Chicken broth gives it depth, while diced tomatoes add a touch of sweetness. The smoked paprika and cayenne pepper bring the spice. You can adjust the cayenne based on your heat level. Lastly, I always add frozen peas. They add a pop of color and sweetness. For garnish, I like sliced green onions and fresh parsley. They make the dish look beautiful and inviting. Enjoy the vibrant flavors and aromas this dish brings to your table! - Seasoning the chicken thighs: First, take your chicken thighs and rub them with Cajun seasoning. Make sure every inch is covered. This step gives the chicken its bold flavor. - Searing technique for optimal flavor: Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned chicken. Sear each side for about five minutes until golden brown. This locks in the juices and adds a nice crust. - Sautéing onions and peppers: After searing, remove the chicken from the skillet. In the same skillet, add diced onion and bell pepper. Sauté them for about three to four minutes. You want them soft but still colorful. - Incorporating garlic for enhanced aroma: Next, add minced garlic to the skillet. Sauté for another minute. This step fills your kitchen with a wonderful aroma and enhances the dish's flavor. - Toasting the rice with vegetables: Now, stir in the long-grain rice. Make sure it gets coated in oil and mixes well with the veggies. Toast the rice for about two minutes. This adds a nutty flavor. - Simmering everything together: Pour in the chicken broth and add drained diced tomatoes, smoked paprika, and cayenne pepper. Stir well. Nestle the chicken back into the skillet, mostly covering it with the broth. Bring to a gentle boil, then lower the heat. Cover and let it simmer for about 20 minutes. The rice will absorb all the flavors and liquid, creating a delicious meal. To change the spice in your dish, you can adjust the cayenne pepper. If you want less heat, use only a pinch. For more spice, add a teaspoon or more. You can also try other spices like chili powder or hot sauce for extra kick. To make sure your rice cooks evenly, stir it well when you add it to the pot. This helps prevent clumping. After the rice is done, fluff it gently with a fork. This makes it light and airy, perfect for soaking up the flavors. A large, deep skillet works best for this recipe. A heavy-bottomed pot is also a good choice. Using a lid helps trap steam, which cooks the rice evenly. Make sure the lid fits snugly to keep the heat in. {{image_2}} You can switch up the protein in this dish. Instead of chicken thighs, try shrimp or tofu. Both options add a unique taste and fit well with the spices. If you pick shrimp, remember to add it later in the cooking process. This keeps it juicy and tender. For tofu, press it first to remove excess water. Then, cube it before adding it to the skillet. You can also change the veggies. If you want more color, use yellow bell peppers or add carrots. Zucchini works nicely, too. Just chop them into small pieces so they cook evenly. To pack in even more Cajun flavor, consider adding andouille sausage. The sausage adds a smoky taste that complements the chicken. Slice it into rounds and sauté it with the vegetables. You can also add more Cajun seasoning if you like it spicy. A dash of hot sauce can also work wonders. For a deeper flavor, try adding bay leaves or thyme. These herbs blend well with the Cajun spices. Just remember to remove bay leaves before serving. If you want a low-carb option, use cauliflower rice. It cooks quickly and soaks up the flavors. Swap out the long-grain rice with about 2 cups of cauliflower rice. You might need to adjust the cooking time, so keep an eye on it. To cut down on fat, use less olive oil. You can also use skinless chicken breast instead of thighs. This will help lower the fat without losing too much flavor. Another idea is to use low-sodium chicken broth for a healthier broth option. To store leftovers properly, allow the dish to cool first. Place the Cajun chicken and rice in an airtight container. This helps keep moisture in and odors out. Use glass or plastic containers with tight lids for the best results. Yes, you can freeze Cajun chicken and rice! Make sure it cools completely before freezing. Use freezer-safe bags to save space. Squeeze out as much air as you can before sealing. For thawing, place it in the fridge overnight. Reheat it on the stove or microwave until hot. In the fridge, your dish lasts about three to four days. If you freeze it, it can last up to three months. Watch for signs of spoilage. If it smells off or shows mold, it’s best to toss it. Always prioritize food safety to keep your meals delicious and safe. To make Cajun seasoning, you need a few key spices. Use these: - Paprika - Oregano - Thyme - Garlic powder - Onion powder - Cayenne pepper - Black pepper - Salt Here’s the mixing method: 1. Take a bowl. 2. Add equal parts paprika, oregano, and thyme. 3. Add half as much garlic powder and onion powder. 4. Mix in cayenne pepper, black pepper, and salt to taste. 5. Stir well until combined. Now you have a tasty blend ready for your chicken! Yes, you can prepare this dish ahead of time. Here are some tips: - Season and sear the chicken. Let it cool and store it in the fridge. - Chop your veggies in advance. Keep them in a sealed container. - Cook the rice and peas just before serving. This keeps them fresh. For reheating, use a skillet. Heat on low, adding a splash of broth to prevent sticking. Stir until warmed through. You can pair Cajun chicken & rice with some great sides. Here are a few ideas: - Simple green salad with lemon vinaigrette. - Garlic bread for an extra crunch. - Roasted vegetables, like broccoli or carrots. These sides bring a nice balance to the spicy chicken. Enjoy different textures and flavors! This article covered Cajun chicken and rice, from ingredients to storing leftovers. You learned how to prepare flavorful chicken and veggies while cooking rice to perfection. Remember, you can tweak spices and try new ingredients for variety. Enjoy experimenting with this dish! Use the tips for storage and serving. Getting creative will make each meal special. Happy cooking!

Spicy Cajun Chicken & Rice One Pan

Spice up your dinner with this delicious Cajun Spiced Chicken & Savory Rice recipe! Juicy chicken thighs are seared and cooked with fragrant rice, vibrant veggies, and a blend of spices that pack a flavorful punch. Perfect for a weeknight meal, this dish is easy to prepare and sure to impress. Click to explore the full recipe and bring some Cajun flair to your kitchen tonight! #CajunSpicedChicken #SavoryRice #DinnerIdeas #HealthyRecipes
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Ingredients
  

4 boneless, skinless chicken thighs

1 tablespoon Cajun seasoning

2 tablespoons olive oil

1 medium onion, diced

1 bell pepper (red or green), diced

3 cloves garlic, minced

1 cup long-grain rice

2 cups chicken broth

1 can (14.5 oz) diced tomatoes, drained

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1 cup frozen peas

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Season the Chicken: Rub the Cajun seasoning all over the chicken thighs. Ensure they are well coated for maximum flavor.

    Sear the Chicken: In a large, deep skillet or a heavy-bottomed pot over medium-high heat, add olive oil. Once hot, add the seasoned chicken thighs and sear for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened. Add minced garlic and sauté for another minute until fragrant.

        Add Rice: Stir in the long-grain rice, ensuring it gets coated with the oil and vegetables. Toast the rice for about 2 minutes.

          Combine Ingredients: Pour in the chicken broth, add the drained diced tomatoes, smoked paprika, cayenne pepper, and season with salt and pepper to taste. Stir well to combine.

            Return Chicken to Skillet: Nestle the seared chicken thighs back into the skillet, ensuring they’re mostly submerged in the broth.

              Cook the Rice: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.

                Add Peas and Fluff Rice: Once the rice is cooked, add the frozen peas and fluff the rice gently with a fork. Cover the skillet again and let it sit for another 5 minutes.

                  Garnish and Serve: Garnish with sliced green onions and chopped parsley before serving.

                    Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4