Cajun Chicken & Rice

with Creamy Pickle Relish

40 MIN

-$0.05/serving 2 Servings

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with Pork Chops

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

710 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
2 cloves Garlic
½ cup Long Grain White Rice
1 Red, Yellow, Or Orange Bell Pepper
1 Red Onion
2 stalks Celery
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

step-by-step

instructions

Cook Along

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 pork

Meanwhile, pat the pork 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 pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°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 pork crosswise. Serve the finished rice topped with the sliced pork. Top the chicken with the creamy relish. Enjoy!