Even thought my recipes have gotten more complex, my favorite dishes are still comfort food recipes. My One Pot Cajun Chicken & Rice hits the spot.
As I sometimes do, I totally digress from the recipe to share a little. Today, I want to tell you about my new bird feeder. My father-in-law has a set up and he got me into watching the birds with him. The colors are so amazing. I have cardinals, blue jays, what are called house finches, woodpeckers and so many more. Do you know that the male birds are the most colorful. Nature created it that way so they could attract the females. Go figure.
This recipe is great because you dirty only one pot and the flavors are truly layered in. My Le Creuset has to be the most versatile cooking vessel in my kitchen. I know I have said that about my cast iron as well. But the Le Creuset can complete dishes on the stovetop and in the oven with its tight fitting lid. The ingredients are added one by one in this recipe. Then, eventually everything is in the pot and the lid goes on. And it is done when the rice is cooked. How easy is that?
Some examples of other one pot meals I have created include:
ONE POT MEXICAN CHICKEN & RICE
So the dish is truly layered ingredient after ingredient. The flavor begins by browning the smoked sausage and then the chicken. Each protein is cooked, removed and set aside. Then, the vegetables and spices are added to soften and caramelize. Next, the rice is added so it can soak up the flavors created thus far and toast a little. The stock is then added and lastly the chicken is added back in. Put the lid on and cook until the rice is cooked as well as the chicken. It is that easy.
The chicken and spices.
Building the Cajun chicken dish.
The One Pot Cajun Chicken & Rice plated.
One Pot Cajun Chicken & Rice
Making one pot meals can really simply your life and it does not mean you lost any flavor as with this One Pot Cajun Chicken & Rice
Ingredients
- 1 Whole Chicken wings reserved
- 2 Tbsp All purpose Cajun seasoning
- 1 Tbsp Mesquite BBQ rub
- 1 Whole Smoked sausage diced
- 1/4 Whole Red, orange & green pepper sliced
- 1 Small Yellow onion sliced
- 15 Ounces Can Fire Roasted tomatoes
- 1/2 Bunch Parlsey rough chop
- 3 Cups Homemade chicken stock
- 1 1/2 Cups White Rice
- 2 Ears Fresh corn (or frozen) heated in microwave and colonels removed
- 1 Tbsp Canola oil
Instructions
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Begin by liberally applying the spice to the chicken and set aside.
Next, heat the oil in the pot over medium high heat. Once hot, add the diced sausage and cook until browned. Should take 4 – 5 minutes. Remove from pot and set aside.
Next, using the remaining oil, add the chicken pieces and brown on all sides – 3 – 4 minutes per side. Remove from pot and set aside. (I break down my own chickens now, so I have skin on and my breasts have no bones.)
Remove extra oil (fat) in pot so 1 tbsp remains. Add in the onions and peppers and a little bit more of the spices and carmelize for 3 – 4 minutes. Add in the parsley and mix well. Now start layering in the next ingredients beginning with the corn, then the fire roasted tomatoes and then the sausage and rice. Mix everything well and coat the rice for a minute or two. Add in the stock and mix well. Bring to a boil and reduce to a simmer.
Finish by adding the chicken back in. Cover with a lid and let simmer for 30 – 45 minutes. Check for doneness.
Serve and enjoy!
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