Big Easy Cajun Chicken with Red Beans & Rice

Instructions

Here in Louisiana, we’re seafood fanatics but we also love us some Cajun chicken (this is the birthplace of Popeye’s, after all.) And, you know, when it comes to sides, nothing goes better with spicy chicken than red beans & rice. This recipe requires only 10 ingredients and one skillet so there’s no excuse not to give it a try. Skip the drive-thru window tonight (unless it’s a drive-thru daiquiri stand, that is) and make this for your family.

For the Beans

Add the beans to a large pot of salted boiling water. Simmer for 1.5 to 2 hours until the beans are tender.

For the Chicken

Preheat oven to 350 degrees F. Season chicken by sprinkling 1 ½ tablespoon of the Cajun spice mixture evenly over the chicken on both sides. Rub the seasoning into the chicken thighs.

To brown the chicken, heat 1 tablespoon of oil in a large, covered skillet over medium-high. Add chicken, skin side down, and cook until browned (about 2 minutes per side). Transfer chicken to a plate.

Next, sauté your veggies. If using skinless chicken thighs or if your pan is dry, add remaining tablespoon of oil and add your onion and bell pepper. Season with salt and pepper. Cook about 2-3 minutes, until softened.

Reduce heat to medium and add the rice, stirring to coat. Add the stock, beans, diced tomatoes and remaining ½ tablespoon of your Cajun seasoning. Combine and increase heat to medium high.

Then return chicken to pan, skin side up, on top of the rice. Bring to simmer. Cover the skillet immediately with the lid and transfer to the preheated oven.

Bake for 25 minutes. Remove the lid and continue to bake, uncovered, for 10-15 minutes, or until most of the liquid is absorbed. Remove from oven and let sit for 5 minutes. Garnish with parsley.