Description
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.
Ingredients
- 4 Chicken Thighs (Bone-in (either skin-on or skinless, depending on preference))
- 2 TBS Cajun Spice Mix* (divided)
- 2 TBS Olive Oil* (divided)
- 1 small Yellow Onion – peeled and diced (about ___ Cup)
- 1 Red Bell Pepper – diced
- 1 Cup Long Grain Rice
- 1 ½ Cup Chicken Stock (or broth)
- 1 15 ounce Can Red Beans – drained and rinsed
- 1 15 ounce Can Fire Roasted Diced Tomatoes WITH their juices
- Optional Garnishes: Chopped Fresh Parsley (Sliced Jalapeños)
Instructions
- Preheat oven to 350 degrees F.
- Season chicken on all sides with 1 ½ tablespoon of the Cajun spice mixture.
- Heat 1 tablespoon 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 with 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 the 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 and remove 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. Enjoy!
Notes
1. The recipe below calls for bone-in chicken thighs. You can either use skinless or skin-on. I recommend using skin-on (what I used), because the crispy skin is downright delicious.
2. You can use any kind of skillet you would like for this recipe, but make sure it is straight sided, has a tight fitting lid, and it is oven safe. I used a 12’’ cast iron skillet.
3. You can purchase Cajun spice mix at the store, or you can make your own. I highly suggest you make your own. You probably already have all the seasonings in your pantry, and making your own is much cheaper than buying a prepared one. To DIY – Cajun Spice Mix:
1 TBS Paprika
2 tsp Kosher Salt
2 tsp Garlic Powder
1 ½ -2 tsp Cayenne (depending on how spicy you want it)
1 tsp Onion Powder
1 tsp Dried Thyme
1 tsp Dried Oregano
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main