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One-pot-Cajun-chicken-and-dirty-rice

One-Pot Cajun Chicken & “Dirty Rice” Recipe

This one is easy super easy because you only need one pan! A mouth-watering dish, the rice soaks up all of the flavours. Enjoy this meal with a crispy green salad. Top tip: If you’re making this for children, omit the cayenne pepper and the chilli flakes. 

Serves: 4
Prep Time: 15 minutes 
Cook Time: 1 hour, 15 minutes

 

Ingredients

  • 2 tbsp Cajun spice
  • 1 tsp lemon juice
  • Olive oil
  • 4 bone-in, skin-on chicken thighs
  • 100g chorizo, thinly sliced
  • 1 onion, chopped
  • 1 jalapeño pepper, deseeded and finely chopped
  • 2 celery stalks, finely chopped
  • ¼ tsp cayenne pepper (optional)
  • Pinch of chilli flakes (optional)
  • Salt and black pepper
  • 230g long-grain rice
  • 550ml chicken stock
To serve:
  • Spring onions, chopped
  • Fresh parsley, chopped

Instructions

  1. In a bowl, combine the Cajun spice, lemon juice and just enough olive oil to form a loose paste. Add the chicken thighs and turn to coat, then set aside.
  2. Preheat the oven 180˚C/160˚C fan/gas mark 4.
  3. Heat one tablespoon of olive oil in an ovenproof frying pan or casserole dish over a medium-high heat. Cook the chorizo for 2-3 minutes until it releases its oil. Transfer to a plate and set aside.
  4. Place the chicken thighs into the same pan, skin side-down. Sear for 2-3 minutes, then flip over and cook for a further 2-3 minutes.
  5. Transfer the chicken to the plate with the chorizo. Use a ball of kitchen paper to wipe out any blackened bits from the pan.
  6. Turn the heat to medium-low and add a splash of oil. Cook the onion, jalapeño and celery for 3-4 minutes until softened.
  7. Add the cayenne pepper and chilli flakes, if using. Season and stir to combine.
  8. Add the rice and chicken stock and stir together. Allow to simmer for one minute.
  9. Nestle the chicken thighs and chorizo on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover and bake in the oven for 35 minutes.
  10. Remove the lid and bake for another 20-25 minutes until all of the liquid is absorbed.
  11. Garnish with sliced spring onions and chopped parsley to serve.

Per Serving 651kcals, 24.7g fat (7.3g saturated), 50.1g carbs, 1.9g sugars, 53.3g protein, 1.7g fibre, 1.003g sodium

See More Recipes 

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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