why make this recipe
One Skillet Louisiana Style Chicken and Rice is a delicious and comforting dish that brings the bold flavors of the South right to your table. This recipe is great for busy weeknights because everything cooks in one skillet. It’s easy to prepare, and the combination of chicken, rice, and spices is sure to please everyone in your family. Plus, it’s a complete meal, meaning you won’t need to make any sides!
how to make One Skillet Louisiana Style Chicken and Rice
Ingredients:
- 1 lb chicken thighs
- 1 cup long-grain rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups chicken broth
- 1 can diced tomatoes
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- 2 green onions, for garnish
Directions:
- In a large skillet, heat oil over medium heat. Season chicken thighs with salt, pepper, and Cajun seasoning. Add to skillet and cook until browned, about 5-7 minutes per side. Remove chicken and set aside.
- In the same skillet, add onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- Stir in rice and cook for 1-2 minutes until lightly toasted. Add chicken broth and diced tomatoes; stir to combine.
- Nestle chicken back into the skillet. Bring to a boil, cover, and reduce heat. Simmer for 20-25 minutes until rice is cooked and chicken is done.
- Fluff rice with a fork and serve garnished with green onions.
how to serve One Skillet Louisiana Style Chicken and Rice
Serve this dish hot, directly from the skillet. It looks great on the table, and everyone can help themselves. The garnish of green onions adds a nice touch of color and flavor, making it perfect for family dinners or casual gatherings.
how to store One Skillet Louisiana Style Chicken and Rice
Store any leftovers in an airtight container in the refrigerator. This dish can last for up to 3-4 days. When you are ready to enjoy it again, simply reheat in the microwave or on the stove until warmed through.
tips to make One Skillet Louisiana Style Chicken and Rice
- For extra flavor, marinate the chicken thighs in Cajun seasoning the night before.
- Feel free to add other vegetables to the skillet, like corn or zucchini, for more color and nutrition.
- If you like it spicier, consider adding some diced jalapeños or a splash of hot sauce when cooking.
variation
You can easily make this recipe with shrimp instead of chicken for a seafood twist. Just add the shrimp during the last 5-7 minutes of cooking, so they don’t overcook.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, but you will need to adjust the cooking time and liquid amounts since brown rice takes longer to cook.
Q: Is this dish gluten-free?
A: Yes, this dish is gluten-free as long as the chicken broth and any additional seasonings are gluten-free.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare it in advance and reheat it for a quick meal. Just make sure it is stored properly in the refrigerator.
One Skillet Louisiana Style Chicken and Rice
Equipment
- Large skillet
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1.5 lbs Chicken breast, boneless, skinless, cut into 1-inch pieces
- 2 tbsp Olive oil
- 1 medium Onion, chopped
- 1 large Green bell pepper, chopped
- 2 Celery stalks, chopped
- 3 cloves Garlic, minced
- 1.5 cups Uncooked long-grain white rice
- 3 cups Chicken broth
- 1 tbsp Cajun seasoning
- 1 tsp Smoked paprika
- 0.5 tsp Dried thyme
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- Fresh parsley, chopped, for garnish optional
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, then remove and set aside.
- In the same skillet, add onion, bell pepper, and celery. Cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Return the chicken to the skillet. Stir in the uncooked rice, Cajun seasoning, smoked paprika, dried thyme, salt, and black pepper, ensuring everything is well combined.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the skillet from heat and let it rest, covered, for 5 minutes before fluffing with a fork. Garnish with fresh parsley if desired and serve hot.
