Chicken/ Dinner/ One-pot recipes

One Pot Cajun Chicken Rice

13 June 2024

I actually wanted to make this recipe: One Pot Cocunut Chicken Rice, but when I got home I realised I didn’t have any coconut milk, koriander or lime, so that was a bummer. But hey! Why not try something else with the same technique?

I rubbed the chicken thighs with some Cajun spices (thyme, oregano, paprika, pepper and salt) before pan frying the skin down to get all nice and crispy. To the rice I added pointy cabbage, onions, celery, garlic and chicken stock. And you know what? It was a hit!

One Pot Cajun Chicken Rice

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Dinner cajun
By Saffron Serves: 2-3
Prep Time: 5 minutes Cooking Time: 50 minutes Total Time: 55 minutes of which 40 in the oven


  • Rice:⁣
  • 1 tbsp vegetable oil
  • 1 medium shallot or white onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 celery stalk, finely chopped
  • 1 cup uncooked white rice, rinsed⁣
  • 460 ml hot water
  • 1/2 chicken stock cube
  • 4 Spring onions, white parts, roughly chopped
  • 1/2 cup chicken stock
  • 250 g point cabbage, roughly chopped (optional, see notes)
  • 3 - 4 slices of lemon
  • To serve
  • Spring onions (green parts), finely chopped



Preheat the oven to 190°C.


Pat the chicken dry and season well with the spice rub, massage it into the meat. Heat the oil in a large (ovenproof) skillet and add the chicken skin side down. Leave it without moving it for 6-7 minutes until golden and crispy. Transfer to a plate and set aside.


In the same pan heat some more oil and add the onions, garlic and celery and sauté until softened and fragrant, ± 2 minutes. Add the rice and spring onions and stir to coat the rice with the rest of the ingredients. Toast the rice for 3-4 minutes.


Add the hot water and crumble in the stock cube, stir and bring to a simmer. Add the sliced cabbage and mix well.


Place the chicken on top of the rice, skin side up and divide the lemon slices in between the chicken pieces.


Cover the skillet with a lid (ovenproof) or aluminium foil and bake for 25 minutes. Uncover and cook for another 10-15 minutes until the chicken is cooked and the skin is nice and crispy.


Fluff up the rice with a fork and serve with extra chilis, koriander and a squeeze of lime. Enjoy!


Whenever I can I like to add extra vegetables to a dish, I still had some cabbage in the freezer, but you could mix around with this: snow peas, broccoli, courgette, sugar snaps, bimi, peppers. Whatever you have at hand and tickles your fancy!

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