Cajun Chicken Rice Recipes

ONE POT CAJUN CHICKEN & RICE RECIPE BY TASTY

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!

ONE POT CAJUN CHICKEN AND RICE

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.

EASY CAJUN CHICKEN AND RICE RECIPE

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

CAJUN WILD RICE

Steps:

• In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!

CAJUN CHICKEN & RICE SOUP

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.

CAJUN CHICKEN AND RICE

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).