Cajun Chicken And Rice Recipes

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ONE POT CAJUN CHICKEN AND RICE



One Pot Cajun Chicken and Rice image

Grab your favorite skillet and whip up this easy, ultra-flavorful Cajun Chicken and Rice! Made with just one pan, homemade Cajun seasoning mix, and ready in 30 minutes for a quick and simple family-favorite meal.

Provided by Tiffany

Categories     Main Course

Time 35m

Number Of Ingredients 10

4 boneless skinless chicken breasts (or chicken thighs)
1 teaspoon olive oil
2 teaspoons cajun seasoning
2 tablespoons butter
1 tablespoon honey
2 mangoes (diced (optional))
handful cilantro (chopped)
1 cup long grain white rice (uncooked)
2 1/4 cups chicken broth (I used low sodium)
1 tablespoon cajun seasoning

Steps:

  • Rub olive oil all over chicken. Season with Cajun seasoning all over.
  • In a large skillet over medium heat, melt butter. Once the butter is just melted, stir in the honey.
  • Add chicken to the pan and brown for 1-2 minutes on each side. Transfer to a plate and set aside.
  • Add rice, cajun, seasoning, and broth to the pan and give it a good stir. Bring to a boil.
  • Reduce heat to a simmer (medium-low), return chicken to pan (place on top of rice), cover, and cook for 15-20 minutes until chicken is cooked through and rice is tender.
  • Fluff rice with a fork and serve chicken and rice with a scoop of mangoes (or alternate option, see notes), fresh cilantro, and lime wedges for squeezing.

Nutrition Facts : Calories 404 kcal, Carbohydrate 59 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 628 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving

EASY CAJUN CHICKEN AND RICE RECIPE



Easy Cajun Chicken and Rice Recipe image

Easy cajun chicken and rice recipe.

Provided by kevinandamanda.com

Categories     Dinner

Time 30m

Number Of Ingredients 9

1 cup uncooked rice
2 cups water or chicken broth
1 teaspoon salt
1 lb boneless, skinless chicken breasts
Cajun or Creole Seasoning
2 tablespoons olive oil
4 cups diced onions and bell peppers
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup shredded cheddar cheese

Steps:

  • Combine rice, water (or broth) and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Remove from heat and set aside when done. Keep covered.
  • Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with cajun seasoning. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side. Remove chicken to a plate and set aside.
  • Add the remaining olive oil to the pan, increase heat to high, and when the oil is hot, carefully add the onions and bell peppers. Add more seasoning and cook, stirring occasionally, until the vegetables are softened and browned.
  • Add the tomatoes to the onions and bell peppers, then add the chicken back in, along with any juices that may have collected on the plate. Add the cooked rice and stir until well combined. Add the cheese if desired and stir well to combine

Nutrition Facts : Calories 538 calories, Sugar 6.4 g, Sodium 1286.5 mg, Fat 20.3 g, SaturatedFat 7.1 g, TransFat 0.3 g, Carbohydrate 49.3 g, Fiber 4.2 g, Protein 37.5 g, Cholesterol 113.2 mg

CAJUN CHICKEN & RICE SOUP



Cajun Chicken & Rice Soup image

We enjoy this comforting, spicy soup frequently in our household. It's really good served with hot corn bread. -Lisa Hammond, Higginsville, Missouri

Provided by Taste of Home

Categories     Lunch

Time 2h20m

Yield 8 servings (3 quarts).

Number Of Ingredients 19

1 stewing chicken (about 6 pounds)
2 bay leaves
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon pepper
1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon butter
12 garlic cloves, minced
1 can (10 ounces) diced tomatoes and green chilies, drained
3/4 cup orange juice
2 tablespoons minced fresh cilantro
2 teaspoons Cajun seasoning
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 cups cooked rice
1 can (15 ounces) pinto beans, rinsed and drained

Steps:

  • Place chicken in a large stockpot; cover with water. Add the bay leaves, salt, poultry seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken from broth; set aside to cool. Strain broth, discarding seasonings. Set aside 6 cups broth for the soup; save remaining broth for another use. Skim fat from soup broth. When cool enough to handle, remove chicken from bones; discard bones. Shred and set aside 3 cups chicken (save remaining chicken for another use). , In a large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the rice, beans and reserved chicken; heat through.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

ONE POT CAJUN CHICKEN & RICE RECIPE BY TASTY



One Pot Cajun Chicken & Rice Recipe by Tasty image

Here's what you need: chicken breasts, cajun spice, onion, bell pepper, black beans, rice, chopped tomato, chicken stock, olive oil, salt, garlic powder, hot paprika, black pepper, onion salt, cayenne pepper, dried oregano, dried thyme

Provided by Matthew Cullum

Categories     Dinner

Yield 2 servings

Number Of Ingredients 17

4 chicken breasts
¼ cup cajun spice, to taste, extra for seasoning chicken
1 onion, diced
1 bell pepper, diced
1 can black beans, drained
1 cup rice
15 oz chopped tomato, 1 can
1 ¾ cups chicken stock
olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons hot paprika
1 teaspoon black pepper
1 teaspoon onion salt
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme

Steps:

  • Rub chicken breasts with olive oil and then the cajun spice mix (store-bought or homemade)
  • Sear the chicken breasts on each side for about 2 minutes, then remove from the pan.
  • Add some more oil and fry the onions and peppers until softened.
  • Add the black beans and fry for a couple of minutes. Add the rice and fry for a further minute.
  • Place the chicken back on and cover in chopped tomatoes.
  • Add chicken stock and more cajun spice (to taste).
  • Bring to boil, then cover and simmer for 25 minutes.
  • Enjoy!

CAJUN CHICKEN AND RICE - CAROLINA STYLE



Cajun Chicken and Rice - Carolina Style image

Excellent, juicy, divine chicken, rice and broccoli! A wonderful meal-in-one dish... Used this recipe on a Panthers vs. Saints football Sunday--in honor of the New Orleans Saints. Excellent game. I can't wait for the Panthers to play New Orleans again!

Provided by Fauve

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
2 -3 tablespoons cajun seasoning
1 1/4 cups uncooked white rice (do not use brown rice)
1 (10 3/4 ounce) can cream of chicken soup
1 (14 ounce) can chicken broth
2 cups chopped broccoli, cooked and drained
3/4 cup shredded provolone cheese

Steps:

  • Sprinkle Cajun spice evenly on each chicken breast.
  • Place chicken breasts in vegetable oil-sprayed cooking dish (large sized).
  • In a mixing bowl, combine rice, cream of chicken soup, chicken broth and broccoli.
  • Pour this mixture on top and around chicken in casserole dish.
  • Cover with lid and bake at 350 degrees for 1 hour.
  • Remove casserole from oven; top with shredded Provolone and continue baking (uncovered, this time!) about 5 minutes, or until cheese is melted.
  • NOTE: Unfortunately, brown rice does not perform as well as white in most recipes. Brown rice normally needs to be cooked nearly twice as long. For this reason, I do not recommend substituting brown rice for white in this particular recipe. :).

CAJUN CHICKEN AND RICE



Cajun Chicken and Rice image

In a recipe rut for cooking chicken breasts? Try an easy oven dish complete with rice, tomatoes, peppers and corn.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 7

2 medium bell peppers, cut into 1-inch pieces
1/2 cup frozen corn
1 box (6.8 oz) rice and vermicelli mix with Spanish seasonings
1 1/4 cups water
1 can (14.5 oz) diced tomatoes with roasted garlic, undrained
1 tablespoon blackened seasoning or Cajun seasoning
4 bone-in chicken breasts (about 7 oz each), skin removed

Steps:

  • Heat oven to 350°F. In ungreased 3-quart casserole, mix bell peppers, corn, rice mix with seasonings, water and tomatoes.
  • Sprinkle blackened seasoning over chicken; place chicken on rice mixture in casserole.
  • Cover; bake 40 to 45 minutes or until rice is tender and juice of chicken is clear when thickest part is cut to bone (170°F).

Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 7 g, TransFat 0 g

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