Go Back

Red Beans and Rice Chicken

Cheyanne Holzworth
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main
Servings 4 servings

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