Cajun Chicken & Rice with Creamy Pickle Relish

Cajun Chicken & Rice

with Creamy Pickle Relish

40 MIN
2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Chicken Breasts

    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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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    fresh
    ingredients
    Cajun Chicken & Rice with Creamy Pickle Relish
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ½ cup Long Grain White Rice
    • 2 stalks Celery
    • 2 cloves Garlic
    • 1 Red, Yellow, Or Orange Bell Pepper
    • 1 Red Onion
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Sweet Pickle Relish
    • 1 Tbsp Hot Sauce
    • 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
    Prepare the ingredients & make the creamy relish
    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.

    Cook the rice
    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.

    Cook the chicken
    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.

    Cook the vegetables
    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. 

    Finish & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients & make the creamy relish
    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.

    Cook the rice
    Cook the chicken
    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. 

    Cook the vegetables
    Finish & serve your dish
    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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