Cajun Chicken Breast Skillet with Dirty Rice
Spiced chicken breast seared and finished over smoky, peppery rice with capsicum, celery and onion, all in one skillet.
Raw materials
Cut the breast into chunks and sear them hard. They finish cooking on the rice.
Ingredients
Method
Keep the lid on. The steam cooks both the rice and the chicken.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Cut the breast into 3 cm chunks.
- 02Spice
Mix the Cajun spice. Toss the chicken in half of it.
- 03Sear
Heat half the oil in a wide skillet on high. Sear the chicken for 3 minutes per side until browned. Set aside.
- 04Cook the veg
Add the remaining oil, onion, capsicum and celery. Cook for 5 minutes. Add the garlic and remaining spice for 1 minute.
- 05Cook the rice
Stir in the rice, then the stock. Bring to a boil, cover and cook on low for 10 minutes.
- 06Finish
Nestle the chicken on top, cover and cook for 8 to 10 minutes more until the rice is tender and the chicken is cooked through. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer. Rest for 5 minutes, then scatter spring onion.
Questions
What makes it dirty rice?+
Traditionally it is coloured by finely chopped organ meat and spices. This version gets its colour from the Cajun spice.
Can I use thigh?+
Yes. Boneless thigh stays more forgiving. Cook for the same time.