ONE POT CAJUN CHICKEN AND RICE
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
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
SMOTHERED HOME-STYLE CHICKEN
I like to serve this fantastic family-style chicken over aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. -Billy Hensley, Temperance, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.
Nutrition Facts : Calories 341 calories, Fat 20g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 905mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
CAJUN SMOTHERED CHICKEN
Smother chiken in gravy over rice is mouth watering good, my grandmother use to make this for us alone with pinto beans ummmmmmmmm, good.
Provided by Telisia Dodd
Categories Chicken
Time 55m
Number Of Ingredients 11
Steps:
- 1. Season chicken with slt, black pepper and cayenne pepper, brown chicken in hot oil in a heavy skillet and remove from skillet when brown.
- 2. Brown pork sausage in oil, remove from skillet and cut into 1 1/2-inch pieces. Remove most of the oil from the skillet and add onion, bell pepper and celery: cook until onions are transparent. Add pork sasage, chicken and garlic powder to skillet with onions; slowly add water , cover and simmer 30 to 40 minutes. add green onion tops and parsley just before serving: serve over hot rice.
SMOTHERED CAJUN CHICKEN W/ RICE AND VEGGIES
well i am going to try to explain to you how to make a dish i have made for many years but really by a pinch here and a pinch there. i never measure anything. but here goes and i hope you really enjoy this i know my family truely has....enjoy
Provided by jacquie cooper
Categories Rice Sides
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. heat skillet up then add small amount of olive oil, add chopped onions while it is cooking add seasoning to chicken, then add chicken to skillet. you should have a frying sound.
- 2. cook chicken til it golden brown on each side. now to remind you chicken being smothered like this doesnt brown as if it is being fried. it has a soft looking brown color. cooking about 15 minutes on each side. then add water covering over the chicken. let it cook for 35 minutes with the lid on it. checking it and stirring it making sure it doesn't stick to the bottom. when u know its done the chicken starts to fall apart. then let simmer til ready to eat.
- 3. i always cook rice with this its the best. i use brown rice but you can use white. i am sure most of you know how to cook rice in rice pot. i would cook about 2 cups for 6 people. i always add about 2 teaspoons of olive oil for rice not to stick to bottom.
- 4. while rice is cooking. you can cook veggies for 6 people. after all is down. set down together at table and eat and enjoy.
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