Description
This flavorful Cajun Chicken and Rice dish combines tender, seasoned chicken thighs with vibrant bell peppers and aromatic basmati rice simmered in fire-roasted tomatoes and spices. Topped with a rich, creamy garlic Parmesan sauce, it’s a comforting one-pan meal bursting with southern-inspired flavors perfect for any weeknight dinner.
Ingredients
Units
Scale
For the Chicken and Rice
- 1-1.5 lbs Boneless Skinless Chicken Thighs or Breasts
- Garlic Powder, Onion Powder, Black Pepper, Smoked Paprika (to taste)
- Kinder's Buttery Poultry Blend (to taste)
- Slap Ya Mama Cajun Seasoning (to taste)
- 1 tbsp Avocado Oil
- 1 tbsp Butter
- 1/2 Yellow Onion, Diced
- 1/2 each Red, Yellow, and Green Bell Pepper, Diced
- 6-7 Garlic Cloves, minced
- 1 tbsp Tomato Paste
- 1 cup Basmati Rice
- 14.5 oz Can of Fire Roasted Diced Tomatoes
- 1-2 tsp Chicken Bouillon or 1 Bouillon Cube
- 2 cups Water (or substitute with 2 cups chicken broth)
For the Garlic Parmesan Cream Sauce
- 2 tbsp Salted Butter
- 4-5 Garlic Cloves, minced
- 1 cup Heavy Cream
- 2-3 tsp Slap Ya Mama Cajun Seasoning
- 3 oz Freshly Grated Parmesan Cheese
Instructions
- Season the Chicken: Coat the chicken thighs evenly with avocado oil, garlic powder, onion powder, black pepper, smoked paprika, Kinder’s Buttery Poultry Blend, and Slap Ya Mama Cajun Seasoning. Ensure every piece is well seasoned.
- Cook the Chicken: Heat the avocado oil and butter in a large skillet over medium heat. Add the chicken and cook until it is browned on both sides and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add diced onion and bell peppers. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste and Rice: Stir in the tomato paste and cook for 2 to 3 minutes to deepen the flavor. Add the basmati rice, fire roasted diced tomatoes, chicken bouillon (or cube), and water (or chicken broth). Bring the mixture to a boil.
- Simmer the Rice: Cover the skillet and reduce the heat to low. Let the rice simmer for 12 to 15 minutes or until it is tender and the liquid is absorbed.
- Prepare the Garlic Parmesan Sauce: While the rice cooks, melt the butter in a saucepan over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Stir in the heavy cream and Slap Ya Mama Cajun Seasoning and bring to low heat. Add the freshly grated Parmesan cheese and stir continuously until melted and smooth. Season with salt and pepper to taste.
- Combine and Serve: Return the cooked chicken to the skillet with the rice. Pour the garlic Parmesan cream sauce over the chicken and rice. Gently stir to combine or serve the sauce over the chicken. Serve warm.
Notes
- Storage & Reheating: Let the dish cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
- Reheating: Warm on the stovetop or microwave, adding a splash of cream, milk, or water to loosen the sauce as needed.
- Make-ahead Tip: You can season the chicken and prep the vegetables ahead of time and store them separately until ready to cook for a quick meal.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
