5.0 from 3 votes
One Pot Cajun Chicken and Rice
This one pot Cajun chicken and rice is the perfect fall meal. Packed full of flavor and prepared all in one pot. Crispy roast Cajun spiced chicken thighs on top of seasoned rice packed with Andouille sausage and red kidney beans. You’ll love how easy it is to throw together and clean up is a breeze.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 1154 kcal
Course:
Main Course
Cuisine:
Cajun
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 tablespoon plus 2 teaspoons salt-free Cajun seasoning divided
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 4 tablespoons olive oil divided
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 2 andouille sausages casing removed and diced small
- 1 (15.5 ounce) can red kidney beans drained and rinsed
- 2 cups white long grain rice rinsed
- 4 cups chicken stock
- minced cilantro optional
Instructions
- Preheat oven to 350 degrees F.
- Lay out your chicken thighs and season the thighs with 1 tablespoon Cajun seasoning and desired amount of kosher salt and cayenne pepper.
- In a large oven-safe skillet (I used my 3.5 quart Le Creuset braiser pan but you can also use a 12-inch cast iron skillet) add 3 tablespoons olive oil and set over medium-high heat.
- Once the oil is hot add the chicken, skin side down and cook until lightly golden in color, flip over and cook the bottom of the chicken thigh for a few minutes just to bring a little color. This whole process should take about 10 minutes.
- Set your chicken on a plate and set aside while you prepare the rice.
- In the same skillet you prepared your chicken add the remaining tablespoon of olive oil, diced red bell pepper, diced green bell pepper, diced yellow onion, diced celery and diced Andouille sausage.
- Sauté for about 5 minutes or soften the vegetables and bring a little color to the sausage. Sprinkle with remaining 2 teaspoons of Cajun seasoning and season with the desired amount of kosher salt and Cayenne pepper.
- Gently stir in red kidney beans, rice, and chicken stock. Bring the mixture to a boil on the stovetop and then place the chicken on top of the rice mixture and add the skillet to the oven.
- Bake for about 35 minutes or until the chicken is crisp on top and the rice is fully cooked. I like to check on my chicken around the 20-minute mark and add more chicken stock if needed. Also, if you want the tops of the chicken thighs extra crispy turn on the broiler and broil the tops for just a few minutes to really crisp up the skin.
- If desired, garnish with minced cilantro.
Cup of Yum
Nutrition Information
Serving
1g
Calories
1154kcal
(58%)
Carbohydrates
89g
(30%)
Protein
55g
(110%)
Fat
63g
(97%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
12g
Monounsaturated Fat
31g
Trans Fat
0.3g
Cholesterol
248mg
(83%)
Sodium
1379mg
(57%)
Potassium
1093mg
(31%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1813IU
(36%)
Vitamin C
41mg
(46%)
Calcium
71mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1154
% Daily Value*
| Serving | 1g | |
| Calories | 1154kcal | 58% |
| Carbohydrates | 89g | 30% |
| Protein | 55g | 110% |
| Fat | 63g | 97% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 248mg | 83% |
| Sodium | 1379mg | 57% |
| Potassium | 1093mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1813IU | 36% |
| Vitamin C | 41mg | 46% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.