2018 Cookery Project — Cajun Chicken and Rice

Cajun Chicken and Rice

Cajun Chicken and Rice

I got the recipe for Cajun Chicken and Rice from a new-to-me website called Host the Toast, and I was elated by the results. It’s a one-pot meal that looked and tasted like New Orleans!

Most of the times I’ve cooked chicken dishes, I’ve used boneless, skinless chicken breasts. This time, though, I tried boneless, skinless thighs. I rubbed a lot of Cajun seasoning over the chicken thighs and cooked them until they began to blacken, then removed them from the skillet.

After that, I sauteed garlic, onion, celery, bell pepper, and andouille sausage—variously chopped, diced, sliced, and minced— in the pan, until they were soft. Here’s the nifty part: I added chicken stock and uncooked brown long grain rice, put a lid on the pan and simmered it for half an hour, until the rice was cooked. Didn’t know you could do that.

All that was left to do was return the chicken thighs to the pan for reheating, and serve.

A happy result. As I said, the finished dish actually tasted like New Orleans.


Rating

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.

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