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Cajun Chicken & Rice
with Creamy Pickle Relish
40 MIN
2 Servings
From the Test Kitchen
Here, a Cajun-style coating of smoked paprika, cayenne pepper, thyme, and more gives our chicken a dark and deliciously crispy exterior as it sears in the pan. We’re serving it over a bed of rice tossed with celery, onion, and pepper—first dressed with a bit of tangy worcestershire.
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NutritionPER SERVING
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Calories680 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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½ cup Long Grain White Rice
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2 stalks Celery
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2 cloves Garlic
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1 Red, Yellow, Or Orange Bell Pepper
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1 Red Onion
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2 Tbsps Vegetarian Worcestershire Sauce
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2 Tbsps Mayonnaise
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2 Tbsps Sweet Pickle Relish
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1 Tbsp Hot Sauce
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1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the creamy relish
Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Small dice the celery. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the mayonnaise, pickle relish, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.
2
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*An instant-read thermometer should register 165°F.
4
Cook the vegetables
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper, diced celery, and diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.
5
Finish & serve your dish
Add the cooked vegetables to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and creamy relish. Enjoy!
1
Prepare the ingredients & make the creamy relish
Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Small dice the celery. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the mayonnaise, pickle relish, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.
2
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*An instant-read thermometer should register 165°F.
4
Cook the vegetables
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper, diced celery, and diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.
5
Finish & serve your dish
Add the cooked vegetables to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and creamy relish. Enjoy!
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