Ingredients
Equipment
Method
- Melt 2 tablespoons of butter in a large pot with a tight-fitting lid over medium heat.
- Add the onion. Cook, stirring occasionally, until softened, about 3 to 4 minutes.
- Add garlic and cook for one more minute.
- Stir in the uncooked rice and 1 tablespoon of Cajun seasoning. Coat the rice evenly with the seasoning.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed. If the liquid is not absorbed after 25 minutes, cook for 3 to 4 more minutes, keeping the pot covered.
- While the rice cooks, season the chicken. Combine the chicken pieces with the remaining tablespoon of Cajun seasoning in a medium bowl.
- Melt the remaining 2 tablespoons of butter in a large non-stick skillet over medium-high heat. Add the chicken. Cook for 8 to 10 minutes, flipping halfway through, until all sides are golden brown and the chicken reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and tent it to keep warm while you prepare the sauce.
- Make the sauce in the same skillet over medium heat. Add butter. Once melted, add garlic and cook for 1 minute. Add Cajun seasoning and heavy cream. Cook, stirring occasionally and scraping up the browned bits, for 3 to 5 minutes, or until heated through.
- Add the sauce and cooked chicken to the pot of cooked rice. Stir to combine everything.
- Garnish with parsley. Serve immediately.
Nutrition
Notes
This recipe provides bold flavors that transport you to New Orleans. You can prepare this dish ahead of time; it tastes good when reheated.