Grab your skillet and make these juicy, crispy skinned chicken thighs nestled in smoky, Cajun spiced rice with red beans, red bell peppers and tomatoes.
An easy, breezy one skillet WONDER of Cajun-y chicken, rice and beans DELICIOUSNESS.
This skillet meal will make you feel like your vacationing RIGHT by the Bayou… alligator airboat ride not included. 
Here’s what’s going on in this skillet:
Juicy, tender, crispy skinned chicken thighs snuggled up in some slightly spicy, smoky, fluffy, perfectly cooked rice loaded with a blend of Cajun seasonings and studded with plump red beans, fire roasted tomatoes and sweet red bell peppers.
Creole flavor town USA, people.
Grab a hurricane, make this dish and get ‘er done.
First you will start by seasoning the chicken GENEROUSLY on ALL sides with some Cajun spice mix.
Because FLAVOR.
Then you heat a splash of oil in a skillet, add the chicken and cook until golden brown and delicious on both sides. Transfer the chicken to the plate and set aside.
Add the onion and bell pepper to the (same) skillet and season them liberally with salt and pepper.
Because MORE FLAVOR.
Cook them until they are softened and lovely. Pour in the stock, sprinkle in some more Cajun seasoning, and dump in the beans and tomatoes.
Give everything a nice stir to combine and then add the chicken back to the skillet, nestling it in the rice. Cover the skillet with a lid and pop it into an oven preheated to 350 degrees F.
Go pour yourself a cocktail and come back 25 minutes later. Remove the lid and continue to bake for roughly 10 minutes or until most of the liquid is absorbed and the chicken is cooked though.
Remove the skillet from the oven, garnish everything with some fresh parsley and thinly sliced jalapenos.
Grab the largest fork humanly possible and dive right in.
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Red Beans and Rice Chicken
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Juicy chicken thighs baked in a smoky Cajun rice with red beans, peppers, and tomatoes. A hearty, flavorful one-pan meal.
Ingredients
- 4 Chicken Thighs (Bone-in (either skin-on or skinless, depending on preference))
- 2 tbsp Cajun Spice Mix* (divided)
- 2 tbsp Olive Oil* (divided)
- 1 cup (237 ml) small Yellow Onion - peeled and diced
- 1 Red Bell Pepper - diced
- 1 cup (237 ml) Long Grain Rice
- 1 1/2 cups (355 ml) Chicken Stock (or broth)
- 1 15 ounce (425 g) Can Red Beans - drained and rinsed
- 1 15 ounce (425 g) Can Fire Roasted Diced Tomatoes WITH their juices
- Chopped Fresh Parsley
- Sliced Jalapeños
Instructions
- Preheat oven to 350°F (177°C).
- Season chicken on all sides with 1 ½ tablespoons of Cajun spice mixture.
- Heat 1 tablespoon of oil in a large, straight-sided skillet (with a tight-fitting lid) over medium-high heat. Add chicken (skin side down) and cook until browned all over, about 2 minutes per side. Transfer chicken to a plate.
- If using skinless chicken thighs or pan is dry, add remaining tablespoon of oil. Add the onion and bell pepper. Season generously with salt and pepper. Cook until softened, about 2–3 minutes.
- Reduce heat to medium and add the rice, stirring to coat. Add the stock, beans, diced tomatoes, and remaining ½ tablespoon of Cajun seasoning. Stir to combine and increase heat to medium-high.
- Add the chicken, skin side up, back to the skillet, nestling it on top of/partially in the rice. Bring contents to a simmer. Immediately cover the skillet with the lid and transfer to the preheated oven.
- Bake for 25 minutes, then remove the lid. Continue to bake, uncovered, for 10–15 minutes, or until most of the liquid is absorbed and the chicken is cooked through.
- Remove from oven and let sit for 5 minutes.
- Garnish with parsley and jalapenos, if desired.
Notes
- For extra flavor, marinate the chicken in the Cajun spice mixture for at least 30 minutes before cooking.
- To make this a vegetarian dish, substitute the chicken with 1 block of firm tofu, pressed and cubed.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
How do I ensure my chicken thighs are crispy when cooking in the skillet?
To achieve crispy skin, season the chicken thighs generously with Cajun spice mix and cook them in a hot skillet with a splash of oil until they are golden brown on both sides.
Can I use other types of beans instead of red beans in this recipe?
While red beans are traditional for this dish, you can substitute with black beans or kidney beans if you prefer, but the flavor profile may change slightly.
What should I do if my rice isn’t cooking properly in the skillet?
Make sure you are using enough stock and that the skillet is covered while it bakes in the oven; if the rice is still undercooked, you can add a little more stock and return it to the oven for a few more minutes.
Comfort food without any junk!! A shout out from our sisters and brothers in arms from the realfood-project.com