One pot Cajun chicken rice

Method

Coat the chicken in olive oil and season generously with Cajun seasoning on all sides
Melt 2 tbsp of the butter in a large skillet over medium heat, then stir in the honey
Brown the chicken for 1-2 minutes per side, then transfer to a plate and cover to keep warm
Add the celery, bell pepper and garlic to the pan (with the remaining butter if needed) and sauté for 1 minute
Stir in the rice, remaining Cajun seasoning and chicken broth, and bring to the boil
Reduce to a simmer, return the chicken on top of the rice, cover and cook for 15-20 minutes until the chicken is cooked through and the rice is tender
Fluff the rice with a fork and serve with diced mango, cilantro and lime wedges

Notes & thoughts

Adapted from lecremedelacrumb.com, replacing the old one-pot-cajun-rice v1/v2 recipes. Mango adds a lot here — pineapple or a mango salsa work as substitutes. Keeps refrigerated up to 4 days, or freeze for up to 3 months.

Filed under

American
Chicken
Rice
Main

Ingredients

Method

Notes & thoughts

Filed under