One Pan Cajun Chicken and Rice

1h 10m
Serves 1
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Directions

  1. 1Add 1/3 cup of Tony Chachere's Roasted Garlic and Herb Marinade to a bowl.
  2. 2Add the juice and zest of one lemon to the marinade.
  3. 3Add two teaspoons of Creole mustard to the marinade.
  4. 4Add 4 to 5 chicken thighs to the marinade.
  5. 5Mix the chicken and marinade well.
  6. 6Marinate the chicken for 30 minutes.
  7. 7Take the chicken out of the marinade and pat it dry with paper towels.
  8. 8Season the chicken with a teaspoon of smoked paprika.
  9. 9Season the chicken with two teaspoons of Tony Chachere's Spices 'n Herbs Creole Seasoning.
  10. 10Rub the seasoning into the chicken.
  11. 11Add a tablespoon of avocado oil or olive oil to a cast iron skillet over medium-high heat.
  12. 12Sear the chicken thighs on both sides for 3 minutes until golden brown.
  13. 13Remove the chicken from the skillet.
  14. 14Add a tablespoon of unsalted butter to the skillet.
  15. 15Sauté two shallots for 4 minutes.
  16. 16Add a clove of garlic to the skillet and sauté.
  17. 17Add a bag of Tony Chachere's Dirty Rice Mix to the skillet and mix it with the shallots and garlic.
  18. 18Add 2 and 1/4 cups of chicken broth to the skillet.
  19. 19Place the seared chicken thighs back into the skillet with the rice and broth.
  20. 20Cover the skillet and bake in the oven at 350°F (175°C) for 30 minutes.
  21. 21Remove the skillet from the oven and fluff the rice.
  22. 22Brush the chicken with a little oil for a nice shine.
  23. 23Return the skillet to the oven, uncovered, for 10 minutes.
  24. 24Garnish with fresh parsley and lemon slices.

Ingredients

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

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