Cajun Chicken and Rice Cajun Chicken and Rice

Author: Canadian Living

The dark meat of chicken thighs and legs is denser and more flavourful than delicate breast meat, making it ideal for spicy dishes like this.

  • Portion size 4 servings
  • Credits : ©



Sprinkle chicken with 1 tbsp (15 mL) of the Cajun seasoning. In large saucepan, heat oil over medium-high heat; brown chicken all over, in batches if necessary. Transfer to plate.

Drain off any fat from pan. Add onion, carrots, celery and remaining Cajun seasoning; cook over medium heat, stirring often and adding up to 2 tbsp (25 mL) water if necessary to prevent sticking, for 3 minutes or until onion starts to soften.

Add rice; stir to coat. Pour in stock, 1 cup (250 mL) water and salt ; bring to boil. Return chicken to pan; cover and cook over medium-low heat for 20 minutes or until liquid is almost absorbed.

Sprinkle with green pepper; cook, covered, for 5 minutes or until rice is tender and juices run clear when chicken is pierced.

Nutritional facts <b>Per serving:</b> about

  • Sodium 664 mg
  • Protein 38 g
  • Calories 587.0
  • Total fat 17 g
  • Cholesterol 111 mg
  • Saturated fat 3 g
  • Total carbohydrate 68 g


  • Iron 24.0
  • Folate 18.0
  • Calcium 8.0
  • Vitamin A 194.0
  • Vitamin C 43.0
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Cajun Chicken and Rice