One pot cajun chicken rice

Adapted from the original recipe.

Ingredients List

  • 4 boneless, skinless chicken breasts or thighs
  • 1 tsp olive oil
  • 3 tsp Cajun seasoning (2 tsp for the chicken, 1 tbsp for the rice)
  • 3 tbsp butter
  • 1 tbsp honey
  • 1 celery stalk, thinly sliced
  • 1 red bell pepper, diced
  • 1 tsp minced garlic
  • 1 cup long grain white rice
  • 2 1/4 cups chicken broth
  • 2 mangoes, diced (optional)
  • Handful of cilantro, chopped
  • Lime wedges, to serve

Method

  1. Coat the chicken in olive oil and season generously with Cajun seasoning on all sides
  2. Melt 2 tbsp of the butter in a large skillet over medium heat, then stir in the honey
  3. Brown the chicken for 1-2 minutes per side, then transfer to a plate and cover to keep warm
  4. Add the celery, bell pepper and garlic to the pan (with the remaining butter if needed) and sauté for 1 minute
  5. Stir in the rice, remaining Cajun seasoning and chicken broth, and bring to the boil
  6. 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
  7. 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.