Cajun Chicken and Rice
Deeply seared Cajun chicken thighs sit over buttery rice tossed with onion and garlic. A warm Cajun cream sauce finishes the dish, adding a rich, spicy coating while leaving some browned chicken visible.
Chicken Thighs
Chicken Cut
Stovetop
Cooking Method
Ingredients:
- boneless, skinless chicken thighs
- Cajun seasoning
- smoked paprika
- sazon tropical seasoning
- olive oil
- butter
- red onion (diced)
- garlic (minced)
- rice (cooked)
- heavy cream
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Coat the chicken thighs with Cajun seasoning, smoked paprika, and a little olive oil. Keep refrigerated while preparing the remaining ingredients.
- Heat some butter and olive oil in a large skillet over medium heat. Add the chicken and sear on both sides until deeply browned and cooked through, checking that the thickest part reaches 165°F. Transfer to a plate.
- Add butter to the skillet, followed by the diced onion. Cook until softened, then stir in the minced garlic and cook briefly until fragrant.
- Stir in Cajun seasoning, then add the cooked white rice. Toss until the seasoning and aromatics are evenly distributed and the rice is hot throughout.
- For the sauce, melt butter in a small saucepan over medium-low heat. Add minced garlic, Cajun seasoning, and smoked paprika, stirring briefly until fragrant.
- Pour in the heavy cream and stir until smooth. Simmer gently until the sauce lightly coats a spoon, avoiding a hard boil.
- Arrange the chicken over the Cajun rice and spoon the warm cream sauce across the top. Serve immediately.
Season gradually: Cajun blends vary in salt and heat. Add the seasoning gradually to the rice and sauce, tasting those components before adding more.
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