Zesty Cajun Chicken with Dirty Rice
Zesty Cajun Chicken with Dirty Rice
Ingredients
For the Cajun Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
For the Dirty Rice
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups chicken broth
- 1/2 pound ground pork
- 1/4 pound chicken livers, finely chopped
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1/2 cup carrots, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon olive oil, as needed
Instructions
- 1
Prepare the rice: In a medium saucepan, combine the rinsed long-grain white rice and chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 25 min
- 2
Prepare the chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with 2 tablespoons of Cajun seasoning.
⏱️ 5 min
- 3
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a cutting board to rest. Once slightly cooled, slice into 1/2-inch thick strips.
⏱️ 15 min
- 4
Sauté the aromatics for the dirty rice: If needed, add another tablespoon of olive oil to the same skillet. Add the diced yellow onion, celery, carrots, and green bell pepper. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
⏱️ 8 min
- 5
Cook the meats for the dirty rice: Add the ground pork and finely chopped chicken livers to the skillet with the sautéed vegetables. Cook, breaking up the pork with a spoon, until the pork is browned and the livers are cooked through, about 8-10 minutes. Drain any excess fat from the skillet.
⏱️ 10 min
- 6
Season the dirty rice base: Stir in 1 tablespoon of Cajun seasoning, Worcestershire sauce, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 2 min
- 7
Combine and finish the dirty rice: Add the cooked and fluffed long-grain white rice to the skillet with the meat and vegetable mixture. Stir well to combine all ingredients. Fold in the chopped fresh parsley.
⏱️ 3 min
- 8
Serve: Divide the dirty rice among four plates. Top each serving with the sliced Cajun chicken. Garnish generously with thinly sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Zesty Cajun Chicken with Dirty Rice
Ingredients
For the Cajun Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
For the Dirty Rice
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups chicken broth
- 1/2 pound ground pork
- 1/4 pound chicken livers, finely chopped
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1/2 cup carrots, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon olive oil, as needed
Instructions
- 1
Prepare the rice: In a medium saucepan, combine the rinsed long-grain white rice and chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 25 min - 2
Prepare the chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with 2 tablespoons of Cajun seasoning.
⏱️ 5 min - 3
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a cutting board to rest. Once slightly cooled, slice into 1/2-inch thick strips.
⏱️ 15 min - 4
Sauté the aromatics for the dirty rice: If needed, add another tablespoon of olive oil to the same skillet. Add the diced yellow onion, celery, carrots, and green bell pepper. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
⏱️ 8 min - 5
Cook the meats for the dirty rice: Add the ground pork and finely chopped chicken livers to the skillet with the sautéed vegetables. Cook, breaking up the pork with a spoon, until the pork is browned and the livers are cooked through, about 8-10 minutes. Drain any excess fat from the skillet.
⏱️ 10 min - 6
Season the dirty rice base: Stir in 1 tablespoon of Cajun seasoning, Worcestershire sauce, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 2 min - 7
Combine and finish the dirty rice: Add the cooked and fluffed long-grain white rice to the skillet with the meat and vegetable mixture. Stir well to combine all ingredients. Fold in the chopped fresh parsley.
⏱️ 3 min - 8
Serve: Divide the dirty rice among four plates. Top each serving with the sliced Cajun chicken. Garnish generously with thinly sliced green onions.
⏱️ 2 min