Description
How to make one pan bold sweet chili cajun chicken and rice with tender chicken, aromatic spices and fluffy rice for the perfect weeknight dinner.
Ingredients
Scale
Protein & Base
- 4 boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ cups jasmine rice, rinsed until water runs clear
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil
Sweet Chili Cajun Seasoning
- ¼ cup sweet chili sauce
- 2 tablespoons cajun seasoning blend
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Aromatics & Vegetables
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 green onions, sliced thin
Finishing Touches
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, and half the cajun seasoning. Let sit for 5 minutes while you prep other ingredients – this helps the flavors stick.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4-5 minutes until golden brown on most sides. Don’t worry about cooking through completely yet.
- Sauté Vegetables: Push chicken to one side of pan and add onion and bell pepper. Cook 3-4 minutes until softening, then add garlic and cook 30 seconds until fragrant.
- Add Seasonings: Stir in remaining cajun seasoning, smoked paprika, garlic powder, onion powder, and brown sugar. Cook 1 minute until spices are toasted and aromatic throughout the pan.
- Add Rice: Add rinsed rice and stir everything together for 1-2 minutes. This toasts the rice slightly and helps prevent it from getting mushy during cooking.
- Simmer Everything: Pour in chicken broth and sweet chili sauce, stir once, then bring to a boil. Reduce heat to low, cover tightly, and simmer 18-20 minutes until rice is tender.
- Rest and Serve: Remove from heat and let stand covered for 5 minutes. Fluff with a fork, taste for seasoning, then garnish with green onions and cilantro before serving warm.
Notes
- Don’t lift the lid while the rice is cooking or steam will escape and rice won’t cook evenly.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Chicken thighs work better than breasts because they stay tender and juicy.
- Rinse rice until water runs clear to prevent gluey, sticky texture.
- Let the dish rest covered for 5 minutes after cooking for best results.
- Adjust cajun seasoning to your heat preference – start with less if sensitive to spice.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 12g
- Carbohydrates: 48g
- Protein: 28g