One Pan Cajun Chicken and Rice

70 mins
Serves 1
facebook.com

Directions

  1. 1Add 1/3 cup of Tony Chachere's Roasted Garlic and Herb Marinade to a bowl.
  2. 2Add 1/3 cup of Tony Chachere's Roasted Garlic and Herb Marinade to a bowl.
  3. 3Add 1/3 cup of Tony Chachere's Roasted Garlic and Herb Marinade to a bowl.
  4. 4Add the juice and zest of one lemon to the marinade.
  5. 5Add the juice and zest of one lemon to the marinade.
  6. 6Add the juice and zest of one lemon to the marinade.
  7. 7Add two teaspoons of Creole mustard to the marinade.
  8. 8Add two teaspoons of Creole mustard to the marinade.
  9. 9Add two teaspoons of Creole mustard to the marinade.
  10. 10Add 4 to 5 chicken thighs to the marinade.
  11. 11Add 4 to 5 chicken thighs to the marinade.
  12. 12Add 4 to 5 chicken thighs to the marinade.
  13. 13Mix the chicken and marinade well.
  14. 14Mix the chicken and marinade well.
  15. 15Mix the chicken and marinade well.
  16. 16Marinate the chicken for 30 minutes.
  17. 17Marinate the chicken for 30 minutes.
  18. 18Marinate the chicken for 30 minutes.
  19. 19Take the chicken out of the marinade and pat it dry with paper towels.
  20. 20Take the chicken out of the marinade and pat it dry with paper towels.
  21. 21Take the chicken out of the marinade and pat it dry with paper towels.
  22. 22Season the chicken with a teaspoon of smoked paprika.
  23. 23Season the chicken with a teaspoon of smoked paprika.
  24. 24Season the chicken with a teaspoon of smoked paprika.
  25. 25Season the chicken with two teaspoons of Tony Chachere's Spices 'n Herbs Creole Seasoning.
  26. 26Season the chicken with two teaspoons of Tony Chachere's Spices 'n Herbs Creole Seasoning.
  27. 27Season the chicken with two teaspoons of Tony Chachere's Spices 'n Herbs Creole Seasoning.
  28. 28Rub the seasoning into the chicken.
  29. 29Rub the seasoning into the chicken.
  30. 30Rub the seasoning into the chicken.
  31. 31Add a tablespoon of avocado oil or olive oil to a cast iron skillet over medium-high heat.
  32. 32Add a tablespoon of avocado oil or olive oil to a cast iron skillet over medium-high heat.
  33. 33Add a tablespoon of avocado oil or olive oil to a cast iron skillet over medium-high heat.
  34. 34Sear the chicken thighs on both sides for 3 minutes until golden brown.
  35. 35Sear the chicken thighs on both sides for 3 minutes until golden brown.
  36. 36Sear the chicken thighs on both sides for 3 minutes until golden brown.
  37. 37Remove the chicken from the skillet.
  38. 38Remove the chicken from the skillet.
  39. 39Remove the chicken from the skillet.
  40. 40Add a tablespoon of unsalted butter to the skillet.
  41. 41Add a tablespoon of unsalted butter to the skillet.
  42. 42Add a tablespoon of unsalted butter to the skillet.
  43. 43Sauté two shallots for 4 minutes.
  44. 44Sauté two shallots for 4 minutes.
  45. 45Sauté two shallots for 4 minutes.
  46. 46Add a clove of garlic to the skillet and sauté.
  47. 47Add a clove of garlic to the skillet and sauté.
  48. 48Add a clove of garlic to the skillet and sauté.
  49. 49Add a bag of Tony Chachere's Dirty Rice Mix to the skillet and mix it with the shallots and garlic.
  50. 50Add a bag of Tony Chachere's Dirty Rice Mix to the skillet and mix it with the shallots and garlic.
  51. 51Add a bag of Tony Chachere's Dirty Rice Mix to the skillet and mix it with the shallots and garlic.
  52. 52Add 2 and 1/4 cups of chicken broth to the skillet.
  53. 53Add 2 and 1/4 cups of chicken broth to the skillet.
  54. 54Add 2 and 1/4 cups of chicken broth to the skillet.
  55. 55Place the seared chicken thighs back into the skillet with the rice and broth.
  56. 56Place the seared chicken thighs back into the skillet with the rice and broth.
  57. 57Place the seared chicken thighs back into the skillet with the rice and broth.
  58. 58Cover the skillet and bake in the oven at 350°F (175°C) for 30 minutes.
  59. 59Cover the skillet and bake in the oven at 350°F (175°C) for 30 minutes.
  60. 60Cover the skillet and bake in the oven at 350°F (175°C) for 30 minutes.
  61. 61Remove the skillet from the oven and fluff the rice.
  62. 62Remove the skillet from the oven and fluff the rice.
  63. 63Remove the skillet from the oven and fluff the rice.
  64. 64Brush the chicken with a little oil for a nice shine.
  65. 65Brush the chicken with a little oil for a nice shine.
  66. 66Brush the chicken with a little oil for a nice shine.
  67. 67Return the skillet to the oven, uncovered, for 10 minutes.
  68. 68Return the skillet to the oven, uncovered, for 10 minutes.
  69. 69Return the skillet to the oven, uncovered, for 10 minutes.
  70. 70Garnish with fresh parsley and lemon slices.
  71. 71Garnish with fresh parsley and lemon slices.
  72. 72Garnish with fresh parsley and lemon slices.

Ingredients

  • 0.33 cup Tony Chachere's Roasted Garlic and Herb Marinade
  • 0.33 cup Tony Chachere's Roasted Garlic and Herb Marinade
  • 0.33 cup Tony Chachere's Roasted Garlic and Herb Marinade
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 2 teaspoons creole mustard
  • 2 teaspoons creole mustard
  • 2 teaspoons creole mustard
  • 4 chicken thighs
  • 4 chicken thighs
  • 4 chicken thighs
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 2 teaspoons Tony Chachere's Spices 'n Herbs Creole Seasoning
  • 2 teaspoons Tony Chachere's Spices 'n Herbs Creole Seasoning
  • 2 teaspoons Tony Chachere's Spices 'n Herbs Creole Seasoning
  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon unsalted butter
  • 1 tablespoon unsalted butter
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 1 clove of garlic
  • 1 clove of garlic
  • 1 clove of garlic
  • 1 bag Tony Chachere's Dirty Rice Mix
  • 1 bag Tony Chachere's Dirty Rice Mix
  • 1 bag Tony Chachere's Dirty Rice Mix
  • 2.25 cups chicken broth
  • 2.25 cups chicken broth
  • 2.25 cups chicken broth
  • fresh parsley
  • fresh parsley
  • fresh parsley
  • lemon
  • lemon
  • lemon

Equipment

measuring cupmixing bowlgratercutting boardpaper towelscast iron skillettongslid for skilletovenbrush

Tips

  • Marinate chicken for 30 minutes for best flavor.
  • If ya ain't sneezin', it ain't seasoned.