Cajun Chicken and Rice

Happy Saturday everyone! I hope you are having a great weekend!

Today, I’m sharing a recipe I recently made and really enjoyed. While it is not necessarily an authentic Cajun recipe, it was really delicious and is very easy to cook. It also makes A LOT and reheats well. I will definitely be making it again!


Cajun Chicken and Rice

Adapted from: Good Housekeeping

Cajun Chicken and Rice


1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 pound boneless, skinless chicken breasts, cut into 3/4-inch chunks

6 slices bacon

2 teaspoons canola oil

1 medium onion, finely chopped

1 medium red pepper, chopped

1 large stalk of celery, chopped

1 6 0z can (the small can) of tomato paste

*5-6 cups chicken broth

2 cups long-grain white rice

1 cup frozen peas

*salt to taste

*See notes at the end of the recipe


In bowl, combine paprika, thyme, garlic powder, cayenne, black pepper, and 1/2 teaspoon salt. Place half of spice mixture in a gallon size plastic bag, and toss chicken with spice mixture.

In 6-quart Dutch oven, cook bacon on medium-high 5 minutes or until crisp, stirring occasionally. With slotted spoon, transfer to paper towel.

To same pot (don’t clean it!), add oil, then chicken. Cook 3 minutes or until browned, stirring occasionally. With slotted spoon, transfer to bowl.

Add onion, red pepper, celery, and remaining spices to pot. Cook 5 minutes, stirring. Add tomato paste. Cook 30 seconds, stirring. Stir in broth, rice, peas, and 1/8 teaspoon salt. Heat to boiling on high. Reduce heat to maintain simmer. Stir in chicken and any juices. Cover; simmer 27 minutes or until rice is tender and chicken is cooked. Top with bacon.


There are several for this recipe:

1. I doubled the amount of spice from the original recipe. If you are hesitant to use 1 full teaspoon of the cayenne, you can just use 1/2 teaspoon.

2. The original recipe called for smoked paprika, but I didn’t have any on hand so I used regular paprika.

3. I used an entire 6 oz can of tomato paste (the small can), while the original recipe only called for two tablespoons.

4. I omitted the salt from this recipe and I thought it tasted just fine.

5. The original recipe calls for 3 slices of bacon. I love bacon so I added 6. I say include as much or as little bacon as you like!

6. The original recipe calls for 4 cups of chicken broth. This was not quite enough to adequately cook the rice, so I would increase to 5 or 6 cups next I make it.


1 Comment (+add yours?)

  1. Trackback: Thursday Thoughts (on a Friday) 33.0: February Recap | Ex Libris

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