Cajun Chicken and Rice Skillet

A one-pan chicken and rice dinner built around Cajun seasoning, browned aromatics, and a quick-simmered rice base. The chicken is seared first for flavor, then the rice cooks in seasoned broth with bell pepper and onion until tender and cohesive.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 12 g Cajun seasoning divided
• 4 g fine salt divided
• 1 g black pepper divided
• 15 ml neutral oil divided
• 680 g boneless skinless chicken thighs cut into 3 cm pieces
• 7 ml neutral oil divided
• 150 g yellow onion small dice
• 160 g red bell pepper small dice
• 3 g fine salt divided
• 12 g garlic minced
• 6 g Cajun seasoning divided
• 300 g long-grain white rice rinsed and drained
• 30 g tomato paste
• 600 ml chicken stock hot
• 120 ml water hot, if needed to loosen the pan
• 1 g black pepper divided
• 20 g scallions thinly sliced
• 8 g fresh parsley chopped
• 1 piece lemon cut into wedges

Instructions

1. Season the chicken with 12 g Cajun seasoning, 4 g of the salt, and 1 g of the black pepper. Toss to coat evenly. Chicken looks evenly seasoned with no dry patches.
2. Heat 15 ml of the oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear, turning once, until browned on the outside and just cooked through, 5 to 6 minutes. Transfer to a plate. Chicken is browned and the center reads 74°C on an instant-read thermometer.
3. Add the remaining 7 ml oil to the same skillet. Add the onion and bell pepper with the remaining 3 g salt. Cook over medium heat until the onion softens, 3 minutes. Add the garlic and remaining 6 g Cajun seasoning; cook for 30 seconds until fragrant. Vegetables have softened slightly and the garlic is aromatic, not browned.
4. Stir in the rice and tomato paste and cook for 1 minute, coating the grains. Add the hot chicken stock, 120 ml water, and the remaining 1 g black pepper. Scrape up any browned bits from the pan. The liquid is evenly colored and the pan bottom is clean of stuck fond.
5. Return the chicken and any juices to the skillet. Bring to a boil, then reduce to low, cover, and simmer until the rice is tender and the liquid is absorbed, 10 to 12 minutes. Rice is tender with no hard center and most liquid has been absorbed.
6. Remove from the heat and rest, covered, for 3 minutes. Fluff gently, then fold in the scallions and parsley. Serve with lemon wedges. Rice is fluffy, the herbs are fresh, and the skillet is moist but not soupy.