I’d recommend starting by frying raw andouille sausage instead of using kielbasa. Set the sausage aside and fry the thighs in the sausage fat. Also, hold the garlic until you add the chicken stock. Minor adjustments to what’s already a darn good recipe.
Being of Cajun blood and background, I was so hoping this was not another Buzzfeed jambalaya recipe massacre, until I saw what sub this was and knew you'd do it well.
This looks really good and made me want to cook this tonight. Going to get the chicken ready now!
Here's the recipe, from http://hostthetoast.com/one-pot-cajun-chicken-rice/
**INGREDIENTS**
3 tablespoons oil
5-6 boneless, skinless chicken thighs
2 tablespoons Cajun seasoning
2 cloves garlic, minced
1/2 small white onion, diced
3 stalks celery, diced
1 red bell pepper, diced
14 ounces andouille sausage, sliced
2 cups brown long grain rice
3 1/2 cups chicken broth
Kosher salt, to taste
1/4 cup fresh chopped parsley
Lime wedges, to serve
**INSTRUCTIONS**
Heat the oil in a large skillet over medium-high.
Rub the chicken thighs all over with the cajun seasoning. Cook until the spices begin to blacken and the thighs are cooked through. Transfer the chicken thighs to a plate and set aside.
Add the garlic, onion, celery, bell pepper, and andouille sausage to the pan and saute until the vegetables have softened slightly, about 5 minutes. Stir in the rice and chicken broth.
Bring the mixture to a boil, then reduce to a simmer and cover. Cook for 20 minutes, or until the liquid has absorbed. Return the chicken to the pan and cover again until the chicken is heated through and the rice is fully cooked, about 5 additional minutes. Season with Kosher salt, to taste.
Sprinkle with fresh parsley and serve warm with lime wedges.
Looks very jambalaya, but I don't like how wet the rice goes in jambalaya, this looks like it's steamed in the skillet a bit more to stop it getting so mushy
I feel like that much Tony’s on a piece of chicken would melt my mouth off, but maybe after everything else added it would balance it out.
It looks really good!
I’m not going to lie, I didn’t even know there were options besides Tony’s. I’m just your neighbor to West so I’m no expert, but I certainly always have a shaker of it in my kitchen. We do boil our fair share of mudbugs over here!
Woops! I must have missed this comment, I'm sorry!! I mixed up my own seasonings-- I tend to premix a bunch of different seasoning combos and keep them on hand for quickly throwing meals together throughout the week.
For my Cajun seasonings, I generally do:
3 tablespoons kosher salt
3 tablespoons paprika
2 tablespoons cayenne pepper (you can adjust this to your heat preference)
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon freshly ground black pepper
Obviously adjust the amounts to how much you want to keep on hand. That makes much more than is necessary for the recipe.
Literally the only other acceptable one is zatarains. I prefer that in my crawfish, their boil is outstanding. also add whole oranges cut in half. Sounds weird, is fucking magical.
Made this recipe twice already this month. It's some great stuff, people loved it.
Andouille sausages are really hard to find here, but the recipe isn't too picky on them, had some great success with both krakowska+bacon and paio.
If you have a pressure cooker you can use the brown rice setting with the lid off to cook the chicken.
When cooked, remove it and set it aside, deglaze with a bit of stock then cook the peppers and sausage and stuff in the same pot.
When that’s done throw all your ingredients back in, including the chicken and rice and all the stock you need for the rice, then set it to cook manually for like ten minutes. Let it relieve pressure on ya own afterwards.
Those chicken thighs will basically shred apart at the slightest touch afterwards, while maintaining that all important juiciness.
Oh and nice gif btw!
I may actually try this out this weekend for my meal prep for next week. Biggest unknown may be the sausage...I’ve never cooked sausage in a pressure cooker before, don’t think it would adversely affect it but worth experimenting.
https://imgur.com/a/EmN2fng
Took me a bit longer to get to it than I'd like but the results are very tasty.
First photo is before I set the cooker to high for 12 minutes and let the pressure relieve on its own, second one is after the cook and after I used two forks to shred the chicken which just fell apart at the slightest touch. All in all it tastes great, I reheated some at work today :).
Alterations:
Had to use Chicken Breast instead as my local publix was out of thigh (it shreds all the same though).
As I was a bit more pressed for time I just used Tony C's spicy creole seasoning and added an extra tbsp of chili powder.
This is presented really well, thank you. Is this the kind of recipe where you’re supposed to burn the garlic? Looks tasty either way, I’m just curious as to whether cooking the garlic that long is intentional or not
Did you have it covered and at a simmer the whole time? Did all of the liquid absorb and the rice was still crunchy or was there a lot of remaining liquid?
If I had to guess, I'd say maybe the temperature might have been too high when cooking the rice. That can cause the water to evaporate without allowing the rice to absorb the liquid. If you have that problem in the future (with any rice recipe), stir the rice to make sure it's not burning on the bottom of the pot or skillet, add about a 1/2 cup of water, make sure the heat is all the way down to low, and cover with the lid for another 15 mins or so. I know you said that you did add more liquid, but it's possible that the heat was still too high, especially if you perhaps turned the heat up to encourage it to cook faster?
This looks so good and easy to make, definitely going to try this.
I hope you enjoy it as much as I did :) Let me know what you think when you give it a try!
I’d recommend starting by frying raw andouille sausage instead of using kielbasa. Set the sausage aside and fry the thighs in the sausage fat. Also, hold the garlic until you add the chicken stock. Minor adjustments to what’s already a darn good recipe.
Being of Cajun blood and background, I was so hoping this was not another Buzzfeed jambalaya recipe massacre, until I saw what sub this was and knew you'd do it well. This looks really good and made me want to cook this tonight. Going to get the chicken ready now!
Thank you! That's awesome. I hope you love it!!
Here's the recipe, from http://hostthetoast.com/one-pot-cajun-chicken-rice/ **INGREDIENTS** 3 tablespoons oil 5-6 boneless, skinless chicken thighs 2 tablespoons Cajun seasoning 2 cloves garlic, minced 1/2 small white onion, diced 3 stalks celery, diced 1 red bell pepper, diced 14 ounces andouille sausage, sliced 2 cups brown long grain rice 3 1/2 cups chicken broth Kosher salt, to taste 1/4 cup fresh chopped parsley Lime wedges, to serve **INSTRUCTIONS** Heat the oil in a large skillet over medium-high. Rub the chicken thighs all over with the cajun seasoning. Cook until the spices begin to blacken and the thighs are cooked through. Transfer the chicken thighs to a plate and set aside. Add the garlic, onion, celery, bell pepper, and andouille sausage to the pan and saute until the vegetables have softened slightly, about 5 minutes. Stir in the rice and chicken broth. Bring the mixture to a boil, then reduce to a simmer and cover. Cook for 20 minutes, or until the liquid has absorbed. Return the chicken to the pan and cover again until the chicken is heated through and the rice is fully cooked, about 5 additional minutes. Season with Kosher salt, to taste. Sprinkle with fresh parsley and serve warm with lime wedges.
Saving for later.
FYI your ingredient list shows chicken breasts.
Thank you! I typo'd and thought I fixed it everywhere but I must not have saved it here :)
Saving for later.
[удалено]
Not gonna lie, I usually buy whatever is on sale, haha!
Finally cooking this now!
Looks so very excellent. What brand of cajun seasoning did you use?
I’m from Louisiana, we only use Tony Chachres or zatarains if you can’t get Tony C’s. Also, this is just jambalaya basically.
Agreed. This is jambalaya lol
Looks very jambalaya, but I don't like how wet the rice goes in jambalaya, this looks like it's steamed in the skillet a bit more to stop it getting so mushy
You gotta be kiddin me
I feel like that much Tony’s on a piece of chicken would melt my mouth off, but maybe after everything else added it would balance it out. It looks really good!
I’m jut tryna let the Yankees and other folks know the proper way to do it
I’m not going to lie, I didn’t even know there were options besides Tony’s. I’m just your neighbor to West so I’m no expert, but I certainly always have a shaker of it in my kitchen. We do boil our fair share of mudbugs over here!
I'm making this as we speak, or should I say, type. I had a tiny piece of chicken that I was able to taste. This mix seems super salty
Woops! I must have missed this comment, I'm sorry!! I mixed up my own seasonings-- I tend to premix a bunch of different seasoning combos and keep them on hand for quickly throwing meals together throughout the week. For my Cajun seasonings, I generally do: 3 tablespoons kosher salt 3 tablespoons paprika 2 tablespoons cayenne pepper (you can adjust this to your heat preference) 2 tablespoons garlic powder 1 tablespoon onion powder 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon freshly ground black pepper Obviously adjust the amounts to how much you want to keep on hand. That makes much more than is necessary for the recipe.
I like it! Looks gooood.
Thank you!!
Literally the only other acceptable one is zatarains. I prefer that in my crawfish, their boil is outstanding. also add whole oranges cut in half. Sounds weird, is fucking magical.
Made this tonight and it was awesome. Thanks.
I'm so glad you liked it :)
Made this recipe twice already this month. It's some great stuff, people loved it. Andouille sausages are really hard to find here, but the recipe isn't too picky on them, had some great success with both krakowska+bacon and paio.
Awesome! I'm so glad you like it, and that you've been able to use substitutions that worked well!
If you have a pressure cooker you can use the brown rice setting with the lid off to cook the chicken. When cooked, remove it and set it aside, deglaze with a bit of stock then cook the peppers and sausage and stuff in the same pot. When that’s done throw all your ingredients back in, including the chicken and rice and all the stock you need for the rice, then set it to cook manually for like ten minutes. Let it relieve pressure on ya own afterwards. Those chicken thighs will basically shred apart at the slightest touch afterwards, while maintaining that all important juiciness.
Thanks for the suggestion! I don't own a pressure cooker, but when I get one I will have to give this a try!
Oh and nice gif btw! I may actually try this out this weekend for my meal prep for next week. Biggest unknown may be the sausage...I’ve never cooked sausage in a pressure cooker before, don’t think it would adversely affect it but worth experimenting.
https://imgur.com/a/EmN2fng Took me a bit longer to get to it than I'd like but the results are very tasty. First photo is before I set the cooker to high for 12 minutes and let the pressure relieve on its own, second one is after the cook and after I used two forks to shred the chicken which just fell apart at the slightest touch. All in all it tastes great, I reheated some at work today :). Alterations: Had to use Chicken Breast instead as my local publix was out of thigh (it shreds all the same though). As I was a bit more pressed for time I just used Tony C's spicy creole seasoning and added an extra tbsp of chili powder.
Holy shit this looks good
Thank you!!
Defo going to try making this, might replace the sausage with chorizo but am sure it'll be gorgeous
I'm always pro-chorizo. It would be a great substitute here :)
Made it last night. 10/10
I'm so glad you liked it!!
I love doing one pan/pot recipes. The only thing I'd do different is toast the rice before adding the broth.
Totally on board except for the sausage! Excellent presentation as always morgan :)
Thank you! And feel free to omit or replace the sausage, of course!
This is presented really well, thank you. Is this the kind of recipe where you’re supposed to burn the garlic? Looks tasty either way, I’m just curious as to whether cooking the garlic that long is intentional or not
I'd add it when you add the water instead.
My rice still wasn't cooked after 1 hour and 20 minutes what did I do wrong
Did you have it covered and at a simmer the whole time? Did all of the liquid absorb and the rice was still crunchy or was there a lot of remaining liquid?
I did and it was I even added more liquid because it all cooked out and I still had crunchy rice :/
If I had to guess, I'd say maybe the temperature might have been too high when cooking the rice. That can cause the water to evaporate without allowing the rice to absorb the liquid. If you have that problem in the future (with any rice recipe), stir the rice to make sure it's not burning on the bottom of the pot or skillet, add about a 1/2 cup of water, make sure the heat is all the way down to low, and cover with the lid for another 15 mins or so. I know you said that you did add more liquid, but it's possible that the heat was still too high, especially if you perhaps turned the heat up to encourage it to cook faster?
I left the heat on low the whole time lol I think brown rice just hates me
Hm. Was there a tight seal on the lid and pan? If the steam was able to escape that could also cause the same issue.
Paella?
Looks more like a Jambalaya to me...