Cajun Chicken and Rice Carolina Style
Dive into bold Southern flavors with this hearty Cajun Chicken and Rice Carolina Style recipe—a one-pot wonder that combines tender, golden-seared chicken thighs with fragrant long-grain Carolina rice, vibrant aromatics, and a smoky medley of Cajun spices. Packed with diced tomatoes, bell peppers, celery, and garlic, this dish brings the essence of classic Creole cooking straight to your table. Toasting the rice before simmering in a rich, spiced broth ensures locked-in flavor, while the final garnish of fresh parsley and green onions adds a bright, fresh finish. Perfectly easy for weeknight meals yet impressive enough for entertaining, this crowd-pleaser is a delicious fusion of comfort and spice that highlights the best of Southern cuisine.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium celery stalk, diced
- 4 cloves garlic, minced
- 1.5 cups long-grain white rice (Carolina-style)
- 3 cups chicken broth, low-sodium
- 1 can (14.5 ounces) diced tomatoes, canned
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 2 tablespoons parsley, chopped (optional, for garnish)
- 2 tablespoons green onions, sliced (optional, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season them with 1 tablespoon of Cajun seasoning on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the diced yellow onion, green bell pepper, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rice and let it toast for 2 minutes, stirring frequently. This step enhances the flavor of the dish.
Mix in the remaining 1 tablespoon of Cajun seasoning, smoked paprika, dried thyme, salt, and black pepper. Stir to coat the rice evenly in the spices.
Pour in the chicken broth and canned diced tomatoes (with their juices). Add the bay leaf and stir to combine.
Nestle the seared chicken thighs into the rice mixture, ensuring that they are partly submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Once cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes.
Discard the bay leaf. Fluff the rice with a fork and garnish the dish with chopped parsley and sliced green onions, if desired.
Serve the Cajun Chicken and Rice hot and enjoy!
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 6663 mg | 290% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 19.8 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2996 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
