Keeping things simple but delicious with this One Pot Spicy Cajun Chicken & Chorizo Rice. Pan-seared chicken alongside spicy chorizo, fresh vegetables and fluffy jasmine rice. Not to mention plenty of spices to make this dish full of flavour. This levelled up chicken and rice dinner is a hearty but health-ish meal to cook any night of the week, especially as the weather begins to cool. And the best part? Take the leftovers to work the next day for an easy and tasty meal prep!
As with any other one-pot recipe, this one is pretty straight forward despite having a few ingredients. But don’t worry you probably have most of them on hand already.
I like to use chicken thighs as I reckon they are tastier and juicier than breasts, but you can use whatever you prefer. I’ve kept things simple with the seasoning, a store bought Cajun will do the trick!
Start by searing the chicken to get it golden and crisp. Then remove it from the pan and add in the chorizo, onion, garlic and more Cajun seasoning and sauté them for a few minutes. Add the rice and let toast for a minute before pouring in the chicken stock and canned tomatoes. Toasting the rice adds some nice extra flavour. Nestle the chicken back in and simmer on low until the rice is cooked. Finish off by stirring through roasted red peppers, baby spinach and top with Greek yogurt, some fresh avocado and coriander and a squeeze of lime.
So. good.
And that’s it… a simple, easy, healthy, and so delicious all-in-one dinner.
Some more easy one-pot weeknight dinners:
- One-pan creamy chicken gnocchi
- One-pot baked pizza pasta
- Healthier one-pot taco pasta
- One-pan pesto Bolognese gnocchi
- One-pot creamy Tuscan chicken pasta
And finally, if you like this One-pot Spicy Cajun Chicken and Chorizo Rice be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
ONE-POT SPICY CAJUN CHICKEN & CHORIZO RICE
Course: DinnerDifficulty: Easy4
servings10
minutes30
minutes40
minutesA quick, easy and delicious levelled-up version of chicken and rice.
Ingredients
4 chicken thighs
3 tbsp Cajun seasoning
1 chorizo, sliced
1/2 onion, diced
2 cloves garlic, minced
1 cup rice (I use jasmine but you can use your favourite)
1 cup chicken stock
1 can diced tomatoes
1/4 cup roasted red peppers
1 cup baby spinach
juice of half a lime
1 tbsp Greek yogurt
1/2 an avocado, sliced
fresh coriander for garnish
Directions
- Rub chicken thighs with 2 tablespoons of the Cajun seasoning. Add to a large pan on medium-high heat with a splash of oil and sear for about 4 minutes per side until each side is golden.
- Remove the chicken, add the chorizo and onion to the pan, reduce to medium heat and sauté for a couple of minutes before adding the garlic and the remaining Cajun seasoning. Cook for another 30 seconds.
- Add the rice and let toast for a minute before pouring in the chicken stock and canned tomatoes. Nestle the chicken back in and simmer on low heat with the lid on for about 8 minutes.
- Stir in the red peppers and spinach and continue to simmer for a further 2 minutes. Finish off with a squeeze of lime and top with some Greek yogurt, avocado and fresh coriander.
