Cajun Chicken and Rice Skillet
1 h
|
intermediate
|
Mediterranean diet
Recipe by Eunice
Introduction
This one-pan Cajun chicken and rice brings crispy-skinned drumsticks and fluffy rice that soaks up smoky paprika, garlic, thyme, and bouillon, because I don't do bland.
Perfect for busy weeknights or game day, it is budget-friendly comfort with big flavor and minimal cleanup, the kind of skillet that gets raided before it cools.
Ingredients (4 servings)
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Ingredients
- 6 chicken drumsticks (bone-in, skin-on) chicken drumsticks 2 lb
- 1½ tsp salt salt
- 1 Tbsp chicken bouillon powder chicken bouillon powder 0.5 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 2 Tbsp olive oil olive oil
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
- 1 cup raw long-grain white rice raw long-grain white rice 5.56 oz
- 1 small yellow onion, chopped yellow onions 0.21 lb small
- 1 carrot, finely diced carrots 0.11 lb
- 3 cloves garlic, minced garlic 0.27 head
- 2 tsp Cajun seasoning Cajun seasoning 0.29 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- ¼ tsp ground turmeric ground turmeric 0.03 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- 2 cups chicken broth chicken broth 16 fl oz
- 2 green onions, sliced green onions 0.29 bunch
How to Make Cajun Chicken and Rice Skillet
-
Season the chicken
Pat the drumsticks very dry so the skin browns instead of steaming.
Mix the salt, chicken bouillon powder, and black pepper, then rub it all over the chicken, including under some of the skin.
If your bouillon or broth runs salty, hold back 1/2 teaspoon of the salt and adjust later.
-
Brown to build flavor
Heat a heavy 12 inch skillet over medium-high with the olive oil and butter until the butter foams.
Lay in the chicken skin-side down and brown until deep golden, 6 to 8 minutes, then flip and brown the second side for 3 to 5 minutes.
Transfer chicken to a plate and pour off excess fat, leaving about 2 tablespoons in the pan.
-
Sweat the aromatics
Drop heat to medium and add the onion and carrot with a small pinch of salt, scraping up any fond as they release moisture.
Cook until softened and glossy, about 3 to 4 minutes.
Stir in the garlic and cook just until fragrant, about 30 seconds.
-
Toast rice and bloom the spices
Add the rice, Cajun seasoning, smoked paprika, turmeric, and dried thyme, stirring to coat every grain in the aromatic fat.
Toast 1 to 2 minutes until the rice smells nutty and the spices stain the grains red-gold.
-
Deglaze and taste
Pour in the chicken broth and scrape the pan well so all those browned bits dissolve into the liquid.
Bring to a strong simmer and taste the broth, adjusting the salt now so the rice is seasoned from the inside out.
-
Nestle chicken and cook
Return the drumsticks skin-side up on top of the rice, keeping the skin mostly above the liquid so it stays proud and not soggy.
Cover tightly, drop heat to low, and cook 18 to 22 minutes, rotating the pan once if your burner has hot spots.
Rice should be tender and the chicken should hit around 175 F near the bone for juicy, pull-from-the-bone meat.
-
Finish and rest
Scatter the sliced green onions over the top, cover again, turn off the heat, and let it rest 5 to 10 minutes.
Fluff the rice gently around the chicken with a fork and do not mash it so the grains stay separate.
-
Optional crisp-up
If you want crisper skin, move the chicken to a sheet pan and broil 2 to 3 minutes until crackly, then set it back on the rice.
You can also briefly broil the whole skillet uncovered, watching closely so the rice does not dry out.
Substitutions
- Chicken drumsticks -> Bone-in, skin-on thighs
- Thighs give you a wider, flatter surface for browning and render a touch more fat for a silkier rice, and they typically finish a couple minutes faster while staying just as juicy.
- Long-grain white rice -> Jasmine or basmati
- Use 1 cup jasmine or basmati with about 1 3/4 cups broth for fluffier, more aromatic grains that stay a bit looser, letting the Cajun spices perfume every bite without getting heavy.
- Turmeric -> Annatto powder or a splash of achiote oil
- Annatto brings that golden color with a gentle earthiness and a whisper of peppery warmth, keeping the dish vivid without shifting the flavor profile away from Cajun.
Tips
- Rinse and drain the rice
- A quick rinse in cool water until mostly clear knocks off excess surface starch so the rice cooks fluffy, then drain well so you do not throw off the liquid ratio.
- Keep the skin above the liquid
- Let the chicken sit on top of the rice rather than submerged so the skin does not turn rubbery while the meat steams to tenderness.
- Use a tight lid or make one
- If your skillet lid is loose, cover with foil first or wrap the lid with a clean kitchen towel to trap steam, keeping the towel ends safely away from the flame.
- Season the broth, not the plate
- Bouillon plus salt can run hot, so always taste the simmering broth and adjust before the lid goes on to ensure the rice absorbs perfectly balanced seasoning.
- Probe for doneness
- Dark meat sings around 175 to 185 F by the bone, giving you tender, silky meat instead of stringy chew, and you can finish the last few degrees during the covered rest.
- Broil smart for crisp skin
- If broiling, keep the rack mid-oven and watch like a hawk so the skin blisters without drying the rice, and re-cover for one minute to rehydrate the top layer of grains.
Nutrition Facts *
| Energy | 514 | kcal |
|---|---|---|
| Protein | 46 | g |
| Total Fat | 28 | g |
| Carbohydrates | 16 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My rice is undercooked but the liquid is gone, what now?
- Sprinkle 2 to 4 tablespoons hot water over the rice, cover, and steam on low for 5 minutes, then rest off heat for 5 more minutes before fluffing.
- The bottom layer scorched a bit, how do I prevent that next time?
- Lower the heat sooner after covering, rotate the skillet halfway through if your burner runs uneven, and confirm you kept about 2 tablespoons fat in the pan before adding the broth.
- It tastes too salty, can I fix it?
- Stir in a splash of unsalted broth or hot water and a knob of unsalted butter, then rest covered 5 minutes, or fold in a handful of cooked unsalted rice to dilute the seasoning.
- Can I use boneless, skinless chicken?
- Yes, cut boneless thighs or breasts into large chunks, brown quickly, then cook on top for 12 to 15 minutes total so they do not dry out, and add a tablespoon of oil if the pan looks dry.
- How spicy is this and how do I adjust the heat?
- Cajun blends vary, so taste yours dry and add cayenne at the toast step if you want more kick or swap in a milder blend if you prefer a gentler heat.
- Can I make it ahead and reheat?
- Reheat covered at 325 F with a splash of broth until hot, then broil the chicken briefly for snap if you want the skin crisp again.
Serving Suggestions
A crisp green salad with lemony vinaigrette or quick pickled cucumbers cuts through the smoky richness and keeps every bite bright.
For a little swagger, finish with a squeeze of lemon and a few dashes of hot sauce, or fold in charred corn or peas in the last 5 minutes to make it feel like a full one-pan spread.
More pairings:
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