This tasty, dairy-free Cajun Chicken and Rice is a regular favourite that is often requested in this house and is put together with minimal effort. Perfect for a weeknight meal with the family, or for sharing with friends. It’s full of warm Cajun flavours without being too hot or spicy. It is cooked in one pan which keeps washing up to a minimum which is always a bonus in this house!
- Cooks in one pan
- Easy recipe
- Low-cost ingredients
- Full of flavour
- COOKS in less than an hour
- SERVES 4-6
What is Cajun-style food?
Cajun food evolved in the region of Louisiana. Typically, Cajun-style food is spicy and full of warm flavours and colours but does not have to be spicy hot. Dishes are often based around seafood but do include chicken and rice.
Do I need special spices for this recipe?
The spice mix for this is fairly straight forward and if you enjoy cooking, then the chances are you will have all the spices you need in your cupboard already, without having to buy a special jar of cajun spices.
Equipment
- Chopping board
- Sharp knife
- Large frying pan
- Cooking utensils / spatula
- Measuring spoons
Dairy-Free Cajun Chicken and Rice RECIPE
Ingredients
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1/2 teaspoon of garlic granules
- 1/2 teaspoon of chilli powder (I used hot but can use mild)
- 1/2 teaspoon of onion granules
- 1 large onion
- 1 large red pepper
- 100-200g smoked lardons (or use rashers of smoked bacon)
- 500g chicken breast fillet
- 400g can of chopped tomatoes
- 300g long grain rice
- Approx 600ml of boiling water
- Sunflower oil or an alternative for frying
- SERVES 4-6
- COOK TIME Approx 40 minutes
Method
Measure all the spices out into a small dish and set aside. Dice the onion and add to a large heated frying pan. Gently fry in a tablespoon of oil for around 5 minutes until softened and translucent. In the meantime, cut the chicken fillets into approx 2cm cubes and dice the red pepper. Add the chicken and lardons ( or diced bacon rashers) to the pan and continue frying for another five minutes. The chicken should start to take on some colour.
Make sure the pan is set on low heat and add the spices to the pan. Fry the spices over a gentle heat for a few minutes to release the flavours. Add the pepper and rice and give it a mix to coat the rice for a minute before adding the tomatoes and the hot water. Allow it to bubble up to a boil and then cover and turn it down to a simmer. Stir from time to time. After about 20 minutes, check the rice, by taking a tiny amount out of the pan and allowing it to cool a little before pinching it between your fingers.
If the dish is looking dry and the rice is still quite hard then add a little more water but don’t make it too wet. Cook for another 10 minutes or until the chicken and rice are cooked through. You want the dish to be quite dry but do be careful. Some crispy bits on the bottom side of the mixture are OK as it does add to the flavour but stir from time to time to ensure it does not catch and burn. Once cooked, cover and allow to stand for about 10 minutes before serving to let the flavour develop.
Tips when cooking Dairy-Free Cajun Chicken and Rice
- If you don’t have a lid for your frying pan then cover with some foil.
- You can vary the heat of the chilli spice used in this dish to suit your own taste. Use mild chilli powder or hot. I used 1/2 a teaspoon of hot chilli powder which resulted in a gently warm flavour. You can add more chilli powder if you wish but be careful not to overpower the dish.
- It’s important to stir the pan while cooking from time to time. Especially towards the end of the cooking time. It’s ok to let a light crust form in the bottom of the pan but make sure it does not burn. Stir the crust into the mixture while cooking from time to time and you will find it adds to the flavour and texture of the dish.
Cajun Chicken and Rice
Equipment
- Chopping board
- Sharp knife
- Large frying pan and lid or foil to cover
- Measuring spoons
- Cooking utensils
Ingredients
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- ½ teaspoon Garlic Granules
- ½ teaspoon Chilli Powder Hot or mild as preferred. I use hot chilli powder.
- ½ teaspoon Onion Granules (not salt)
- 1 large Onion
- 1 large Red Pepper
- 100-200 g Smoked Lardons ( or smoked bacon rashers)
- 500 g chicken breast fillets
- 400 g can of chopped tomatoes
- 300 g long grain rice
- 600 ml boiling water
- Sunflower oil or other oil for frying
Instructions
- Measure all the spices out into a small dish and set aside.
- Dice the onion and add to a large heated frying pan with a tablespoon of oil.
- Gently fry in a tablespoon of oil for around 5 minutes until the onions are soft and translucent.
- In the meantime, cut the chicken into approximately 2cm cubes and dice the red pepper.
- Turn up the heat a little and add the lardons (or diced bacon rashers) to the pan and continue frying for another five minutes until the chicken starts to colour evenly.
- Reduce the heat again and add the spices and fry for a few minutes to release the flavours.
- Add the peppers and rice and give it a mix to coat the rice before adding the tomatoes and the hot water.
- Allow it to bubble up to a boil and then cover and turn down to a simmer.
- Stir from time to time.
- After 20 minutes take a tiny amount out of the pan and allow to cool for a moment before pinching it to see how soft it is. If it is still hard and the dish looks dry then add a little more hot water but don't make it too wet.
- Cook for another 10 minutes, or until the chicken and rice are cooked through and the liquid has evaporated stirring from time to time to ensure it does not stick on the bottom too much.
- You want the dish to be quite dry but do be careful. Some crispy bits on the bottom side of the mixture are OK as it does add to the flavour but stir from time to time to ensure it does not catch and burn.
- Once cooked, cover and allow to stand for about 10 minutes before serving.
Notes
If you have enjoyed this recipe then you may want to try dairy-free Paprika Chicken with Linguine.
