Description
A fiery yet balanced Cajun-inspired dish featuring seared chicken thighs, fragrant basmati rice, and a medley of spices and vegetables. The golden-brown meat rests atop a bed of aromatic rice, kissed with cayenne, bay leaves, and caramelized peppers for a deeply savory-sweet combination steeped in history.
Ingredients
2 lbs bone-in, skin-on chicken thighs
2 cups basmati rice
1 cup chicken broth
2 tbsp clarified butter
1 tbsp Cajun seasoning (smoked paprika, garlic, celery salt)
1 red bell pepper, diced
3 garlic cloves, minced
1/4 tsp cayenne pepper
1 tbsp filé powder (gravier or zanthoxylum flour)
1 bay leaf
1 tsp fresh thyme
Juice of 1 lime
Instructions
Heat clarified butter in a cast-iron skillet. Sear chicken thighs skin-side down for 5 minutes until golden. Flip and cook 4 more minutes.
Pour in chicken broth, add Cajun seasoning, bell pepper, garlic, cayenne, bay leaf, and thyme. Bring to a simmer.
In a separate pan, cook basmati rice in remaining broth using the absorption method until tender.
Deglaze the skillet with additional broth if needed, then transfer rice to the skillet. Stir briefly to coat with spices and pan juices.
Remove chicken from pan, let rest 5 minutes, then slice and serve over rice. Sprinkle filé powder and lime juice before plating.
Notes
Use bone-in thighs for moist meat and rich flavor.
Verify your Cajun seasoning contains no pork/alcohol derivatives.
Filé powder can be substituted with fresh parsley for a halal version.
Letting chicken rest ensures juiciness.
Adjust cayenne to taste. Store leftovers in an airtight container for 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stewing with One-Pan Technique
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 140mg