Cajun Chicken and Rice Skillet
50 min
|
intermediate
|
high-protein,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 35 min | 50 min |
Introduction
This Cajun chicken and rice skillet is a one-pan comfort meal with juicy drumsticks and fluffy, flavorful rice.
Smoky paprika, Cajun seasoning, and garlic soak into every grain, so the rice tastes as good as the chicken.
It is perfect for busy weeknights, cozy Sunday dinners, or whenever you want a hearty meal without a lot of cleanup.
Ingredients (4 servings)
Ingredients
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How to Make Cajun Chicken and Rice Skillet
-
Season the chicken and prep the veggies
Pat the drumsticks dry with paper towels so the skin browns well.
Sprinkle the salt, chicken bouillon powder, and black pepper evenly over the chicken.
Chop the onion, carrot, and garlic so they are ready before you start cooking.
-
Brown the chicken
Heat a large deep skillet over medium heat and add the olive oil and butter.
Place the seasoned drumsticks in the hot pan, skin side down, without crowding them.
Cook until the skin is a deep golden color and crisp, about 6 to 8 minutes total.
Turn the drumsticks a few times so they color on all sides.
Transfer the browned chicken to a plate and leave the flavorful fat in the pan.
-
Toast the rice with the vegetables
Add the chopped onion and carrot to the hot skillet and stir to coat them in the fat.
Cook, stirring often, until the onion turns translucent and the carrot softens slightly, about 4 to 5 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds.
Pour in the dry rice and stir for 1 to 2 minutes so the grains lightly toast.
-
Season the rice
Sprinkle in the Cajun seasoning, smoked paprika, turmeric, and dried thyme.
Stir well so every grain of rice and piece of vegetable gets coated in the spices.
-
Add the broth and return the chicken
Pour in the chicken broth and scrape the bottom of the pan to release any browned bits.
Taste the liquid and adjust the salt if needed, keeping in mind the chicken is already seasoned.
Spread the rice into an even layer so it sits mostly below the surface of the broth.
Nestle the browned drumsticks on top of the rice in a single layer.
-
Simmer until the rice is tender
Bring the liquid to a gentle simmer over medium heat.
Cover the skillet with a tight lid, reduce the heat to low, and cook for 18 to 20 minutes.
Avoid lifting the lid often so the steam stays trapped and cooks the rice evenly.
-
Finish with green onions and rest
When the rice is tender and the liquid is absorbed, turn off the heat and remove the lid.
Scatter the sliced green onions over the top of the chicken and rice.
Cover the skillet again and let everything rest for 5 to 10 minutes before serving.
Substitutions
- Chicken drumsticks -> bone-in chicken thighs
- Bone in, skin on thighs cook in about the same time and stay very juicy. The meat tastes a little richer and the extra fat adds more flavor to the rice.
- Long grain white rice -> long grain brown rice
- Use the same amount of brown rice but add about 1/2 cup extra broth. Simmer covered for 35 to 40 minutes so the grains soften, with a pleasant chewy texture and nutty flavor.
- Carrot -> finely diced sweet potato
- Sweet potato adds a creamy, slightly sweet bite that works really well with Cajun spice and smoked paprika. Cut the pieces very small so they cook through in the same time as the rice.
Tips
- Dry chicken equals better browning
- Moisture on the skin makes it steam instead of crisp, so always blot the drumsticks well before seasoning.
- Use the right skillet size
- Choose a 12 inch skillet or wide braiser so the rice sits in a fairly thin layer and cooks evenly.
- Adjust Cajun seasoning for salt
- Some Cajun blends are very salty, so taste yours and reduce the added salt if needed to avoid overseasoning.
- Let it rest before serving
- The rest time lets the steam finish cooking any last firm grains and helps the rice absorb flavor from the chicken.
- Crisp the skin again if needed
- If the skin softens, uncover the skillet at the very end and cook over medium heat for a few extra minutes.
Nutrition Facts *
| Energy | 619 | kcal |
|---|---|---|
| Protein | 49 | g |
| Total Fat | 28 | g |
| Carbohydrates | 39 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the rice from turning mushy?
- Use long grain white rice, not short grain, which releases more starch. Measure the broth carefully and keep the lid on so the ratio stays right. Once it simmers, do not stir the rice, since that breaks grains and creates a gummy texture.
- What if the rice is still firm when the time is up?
- Check for dry spots and drizzle on a few tablespoons of hot water if needed. Cover again and cook over very low heat for another 5 to 10 minutes. Let it rest off the heat, covered, so the steam can finish softening the grains.
- Can I use boneless chicken pieces?
- Yes, but add them later so they do not overcook and dry out. Brown the boneless pieces first, then set them aside like the drumsticks. Nestle them into the rice about 10 minutes before the rice is done, then finish cooking together.
- How spicy is this dish and how can I change the heat level?
- The heat level depends on your Cajun seasoning brand and how much smoked paprika you use. For mild flavor, pick a mild Cajun blend and cut the Cajun seasoning to 1 teaspoon. For more kick, add a pinch of cayenne or extra Cajun seasoning to the rice.
Serving Suggestions
This cozy Cajun chicken and rice skillet brings big flavor with very little clean up.
Try serving it with a simple green salad or vinegar slaw to balance the richness and add freshness.
For a fun twist, stir in thawed peas or corn at the end for sweet pops of color.
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