Serves 4-6
Introducing a one-pot Cajun chicken and rice recipe. This recipe promises a flavourful and fuss-free meal that's perfect for busy weeknights or lazy weekends. With Cajun spices infusing every bite, tender chicken, and hearty rice cooked together in one pot, this dish delivers on both taste and convenience.
Ingredients
- 8 Chicken Legs/Thighs, Bone-in (4 each)
- 2 Tbsp Olive Oil, divided
- 1 tbsp Roohts Cajun Seasoning
- 1 Onion, diced
- 4 cups Chicken Stock
- 2 cups Rice
- 2 Tbsp Butter
- 1 clove Garlic, crushed
- 2 tsp Roohts Himalayan Salt
Instructions
Rub the Legs/Thighs with half the Oil and Roohts Cajun Seasoning, then set aside.
Heat 1 Tbsp of Olive Oil in a large pot over medium heat.
Once hot place Chicken in the pot, and sear until golden brown for 1 - 2 minutes each side.
Remove to a plate.
Add Onions to the pot and cook. If your pot is a bit dry add 1 Tbsp more Olive Oil.
Cook Onions till golden brown.
Then deglaze the pan by slowly adding the Chicken stock.
Add the Rice, Butter, Garlic and Salt.
Add the Chicken on top of the Rice.
Cover and bake at 180C/Gas Mark 4 for 45-50 minutes until the stock is almost totally absorbed and the Rice is tender.
Bake uncovered for a further 10 minutes more until the Chicken is cooked through.
Storage
Leftovers keep well in and air tight container in the fridge for up to 5 days.
