Gluten Free Cajun Chicken and Rice

By Megan 

There was a night a few weeks ago that I spontaneously invited one of the army couples we know over for dinner.  I usually invite people over before I even know if I can make a recipe stretch from 2 to 4 servings, but hey it keeps life exciting right!?  This particular recipe was very forgiving as most rice recipes are as far as serving sizes; it made my spontaneous invitation a breeze to accommodate.  Plus it was delicious! So delicious, in fact, that the girl who had come over told me she wanted more of my cajun chicken soon while I was grocery shopping with her today.  I thought this generous compliment warranted me posting the recipe to the blog.  Hope you enjoy!

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The recipe calls for chicken drumsticks and thighs, but since I don’t eat meat and I knew I was serving three other adults I thought it would just be easier to use chicken breasts.  Plus my husband enjoys chicken breasts the most….so I am biased to using them in recipes.  The chicken is sprinkled with cajun seasoning and browned on both sides in an oiled skillet.

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Set aside the chicken to rest and deglaze the skillet with chicken broth.  Add the rice, bell peppers, green onions, garlic, thyme and turmeric.  Allow to cook for just a few minutes and be sure to get all those yummy brown bits off the bottom of the skillet.

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Prepare a 13×9 inch baking dish with some cooking spray, then just simply pour the veggies and rice from the skillet into the baking dish.  Place the browned chicken over the top, cover with foil, and place in the oven to cook for an hour.  So delicious and so easy to tweak to serve a crowd!

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Tip: I used arborio rice.  This rice soaks up all the yummy juices and tastes rich and creamy with hardly any added fat.

Cajun Chicken & Rice:

4 Chicken Drumsticks, skin removed

4 Chicken Thighs, skin removed

2 tsp Cajun Seasoning

3/4 tsp salt

2 Tbsp Vegetable oil

1 can (14 ounces) chicken broth

1 cup uncooked rice ( more if you want to make the recipe stretch

1 medium green bell pepper, coarsely chopped

1 medium red bell pepper, coarsely chopped

1/2 cup finely chopped green onions

2 cloves garlic, minced

1/2 tsp. dried Thyme

1/4 tsp. ground turmeric

1. Preheat oven to 350 degrees. Lightly coat 13×9 inch baking dish with nonstick cooking spray

2. Sprinkle both sides of chicken with cajun seasoning and salt. Heat oil in large skillet over medium-high heat. Add chicken; cook 8-10 minutes or until browned on all sides. Remove from skillet.

3. Add broth to skillet; bring to a boil, scraping brown bits from bottom of skillet. Stir in rice, bell peppers, green onions, garlic, thyme, and turmeric. Pour into prepared baking dish. Place chicken on top. Cover tightly with foil. Bake 1 hour or until chicken is cooked through.

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