Description
A comforting, one-pan Southern-inspired meal that delivers bold, authentic flavors in just 40 minutes. By blooming aromatics and searing chicken to create a rich fond, this dish ensures restaurant-quality results with minimal effort. Perfect for busy weeknights, this recipe combines the classic holy trinity of vegetables with protein and grains for a balanced, flavorful dinner that requires minimal cleanup.
Ingredients
1 lb chicken thighs, cut intobite-sized pieces
2 tbsp olive oil
2 tbsp Cajun seasoning (no added sugar)
1 small yellow onion, finely diced
2 bell peppers (1 red, 1 green), chopped
3 cloves garlic, minced
1 cup long grain rice
2 cups low-sodium chicken broth
Salt and black pepper to taste
Instructions
In a medium bowl, toss the chicken pieces with 1 tablespoon of Cajun seasoning, salt, and pepper.
Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat.
Sear the chicken for 4 to 5 minutes per side until browned, then remove and set aside.
Add the remaining tablespoon of oil to the same skillet and sauté the onion and bell peppers for 3 to 4 minutes until softened.
Add the minced garlic and remaining Cajun seasoning, cooking for 1 minute until fragrant.
Stir in the long grain rice, coating the grains in the pan juices and spices for 1 minute.
Pour in the chicken broth, scraping the bottom of the pan to release any browned bits (fond).
Return the chicken and any accumulated juices to the pan.
Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 to 18 minutes until rice is tender and liquid is absorbed.
Remove from heat and let rest for 5 minutes before fluffing with a fork and serving.
Notes
Use chicken breasts for a leaner version if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to maintain moisture.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: Cajun