One Pot Cajun Chicken and Rice

This one pot Cajun chicken and rice is the perfect fall meal. It is packed full of flavor and prepared all in one pot. Crispy roast Cajun spiced chicken thighs on top of seasoned rice packed with Andouille sausage and red kidney beans.

This post is sponsored by Mrs. Grimes Beans. All opinions are 100% my own.

It’s fall! I know I’ve been screaming that for a few weeks, but I’m just so happy we can go back to wearing big cozy sweaters, drinking hot tea during the day, and eating all. the. comfort. food.

The best part about fall and winter is that I can indulge in warm meals that stick to my bones and feel like a hug in food form.

Oh, and this one pot of Cajun chicken and rice? It’s 100% a food hug.

It’s PACKED full of Cajun flavored goodness and prepped and cooked all in one dish.

It makes everything so easy. And, of course, it makes cleanup even easier, which is a win-win for everyone.

I know all of you know I’m a huge lover of all things chicken thighs BUT this rice is what has me jumping for joy.

It’s so flavorful and easy to make since you just dump it in, and it cooks right in the pot in the oven. It starts out simple with a mixture of celery, onions, and peppers, and then Andouille sausage and red kidney beans are thrown into the mix.

You guys – YES!

My husband is a HUGE bean lover, and most of the time when I’m making dishes that include beans, he’s standing over my shoulder, opening another can of beans to make it even more beany.

The boy wants his food packed with flavor and heavy on the beans. I used to roll my eyes at his love of beans, but now I get it. I’ve grown to appreciate all the goodness it brings to a dish.

Especially these red kidney beans from Mrs. Grimes’ beans. They are gluten-free, vegetarian-friendly and high in fiber, which means they have 20% or more of your recommended daily value.

You can find Mrs. Grimes’s beans at your local Hy-Vee, Fareway, and select Walmart stores. Oh, and don’t forget to snag a coupon so you can buy all the beans! 

Remember when you’re putting together this meal that not all Cajun seasonings are made the same. Make sure to taste your seasoning before adding extra salt or cayenne pepper.

You don’t want to end up with a salty, spicy mess!

{Looking for more one pot or one sheet pan recipes? Try my One Pot Cheddar Cajun Pork Pasta, Sheet Pan Garlic Lemon Chicken and Mushrooms, Sheet Pan Spatchcocked Cornish Hens with Summer Vegetables, Cast Iron Chicken or my Sheet Pan Chicken and Potato Dinner}

One Pot Cajun Chicken and Rice

Author: Brandy O’Neill

This one pot Cajun chicken and rice is the perfect fall meal. Packed full of flavor and prepared all in one pot. Crispy roast Cajun spiced chicken thighs on top of seasoned rice packed with Andouille sausage and red kidney beans. You’ll love how easy it is to throw together and clean up is a breeze.

5 from 1 vote

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Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

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Equipment

• 3.5 quart Enameled Cast Iron Signature Braiser

Ingredients

• 6 bone-in skin-on chicken thighs
• 1 tablespoon plus 2 teaspoons salt-free Cajun seasoning divided
• 1 teaspoon Kosher salt
• 1/4 teaspoon cayenne pepper
• 4 tablespoons olive oil divided
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup diced yellow onion
• 1/2 cup diced celery
• 2 Andouille sausages casing removed and diced small
• 1 (15.5 ounce) can red kidney beans drained and rinsed
• 2 cups white long grain rice rinsed
• 4 cups chicken stock
• Minced cilantro optional

Instructions

• Preheat oven to 350 degrees F.
• Lay out your chicken thighs and season the thighs with 1 tablespoon Cajun seasoning and desired amount of kosher salt and cayenne pepper.
• In a large oven-safe skillet (I used my 3.5 quart Le Creuset braiser pan but you can also use a 12-inch cast iron skillet) add 3 tablespoons olive oil and set over medium-high heat.
• Once the oil is hot add the chicken, skin side down and cook until lightly golden in color, flip over and cook the bottom of the chicken thigh for a few minutes just to bring a little color. This whole process should take about 10 minutes.
• Set your chicken on a plate and set aside while you prepare the rice.
• In the same skillet you prepared your chicken add the remaining tablespoon of olive oil, diced red bell pepper, diced green bell pepper, diced yellow onion, diced celery and diced Andouille sausage.
• Sauté for about 5 minutes or soften the vegetables and bring a little color to the sausage. Sprinkle with remaining 2 teaspoons of Cajun seasoning and season with the desired amount of kosher salt and Cayenne pepper.
• Gently stir in red kidney beans, rice, and chicken stock. Bring the mixture to a boil on the stovetop and then place the chicken on top of the rice mixture and add the skillet to the oven.
• Bake for about 35 minutes or until the chicken is crisp on top and the rice is fully cooked. I like to check on my chicken around the 20-minute mark and add more chicken stock if needed. Also, if you want the tops of the chicken thighs extra crispy turn on the broiler and broil the tops for just a few minutes to really crisp up the skin.
• If desired, garnish with minced cilantro.

Nutrition

Serving: 1g | Calories: 1154kcal | Carbohydrates: 89g | Protein: 55g | Fat: 63g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 31g | Trans Fat: 0.3g | Cholesterol: 248mg | Sodium: 1379mg | Potassium: 1093mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1813IU | Vitamin C: 41mg | Calcium: 71mg | Iron: 4mg

Course Main Course

Cuisine Cajun

Keyword cajun chicken and rice, one pot chicken and rice

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