Tender chicken thighs simmered in a rich, tangy tomato gravy with the Cajun holy trinity of onions, bell peppers, and celery. A hearty and flavorful Louisiana classic, perfect over a bed of fluffy white rice.
Prep25 min
Cook95 min
Servings4
Serving size: 1.5 cups
830cal
53gprotein
73gcarbs
36g
Ingredients
1.5 lb chicken thighs (bone-in, skin-on recommended for best flavor)
2 tbsp cajun seasoning (use a low-sodium blend to better control saltiness)
1 tsp kosher salt (adjust to taste)
0.5 tsp black pepper (freshly ground)
0.25 cup vegetable oil (divided, or other high smoke-point oil)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Chicken Sauce Piquant with Steamed Basmati Rice
Aromatic chicken sauce piquant with fluffy rice - a soul-satisfying meal that's truly energy-giving!
This cajun_creole dish is perfect for dinner. With 1092.21 calories and 57.95g of protein per serving, it's a nutritious choice for your meal plan.
fat
(finely chopped)
4 cloves garlic (minced)
3 cups chicken broth (low-sodium preferred)
14.5 oz diced tomatoes (canned, undrained)
1 tbsp worcestershire sauce
1 tsp hot sauce (such as Tabasco or Crystal, plus more to taste)
3 stalks green onions (thinly sliced)
2 tbsp fresh parsley (chopped)
4 cups cooked white rice (for serving)
Instructions
1
Season and Sear Chicken
Pat the chicken thighs completely dry with paper towels. In a small bowl, combine 1 tablespoon of the Cajun seasoning, kosher salt, and black pepper. Season the chicken generously on all sides.
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
Carefully place the chicken thighs skin-side down in the pot. Sear for 5-7 minutes per side until deeply golden brown and crisp. Do not overcrowd the pot; work in batches if necessary.
Remove the seared chicken to a plate and set aside. Do not wipe out the pot.
2
Make the Roux
Reduce the heat to medium-low. Add the remaining 2 tablespoons of oil to the pot with the rendered chicken fat.
Whisk in the all-purpose flour until a smooth paste forms. Switch to a flat-edged wooden spoon or heatproof spatula.
Cook, stirring constantly and scraping the bottom of the pot, for 15-20 minutes. The roux will darken from blonde to a peanut butter color, and finally to a rich, copper penny or milk chocolate brown. It should have a nutty aroma. Be patient and do not let it burn.
3
Sauté the Holy Trinity
Immediately add the chopped onion, bell pepper, and celery to the hot roux. This will stop the roux from cooking further.
Stir constantly until the vegetables are well-coated. Sauté for 8-10 minutes, until the vegetables have softened and become tender.
Add the minced garlic and cook for another 60 seconds until fragrant.
4
Build the Sauce and Simmer
Gradually pour in about one cup of the chicken broth while whisking vigorously to create a smooth, lump-free gravy.
Once smooth, stir in the remaining chicken broth, the undrained diced tomatoes, Worcestershire sauce, hot sauce, and the final tablespoon of Cajun seasoning.
Bring the sauce to a boil, scraping up any browned bits (fond) from the bottom of the pot. Once boiling, reduce the heat to low to maintain a gentle simmer.
Return the seared chicken thighs and any accumulated juices to the pot, nestling them into the sauce.
Cover the pot and let it simmer for 60-75 minutes, stirring occasionally, until the chicken is fall-off-the-bone tender and the sauce has thickened and deepened in color.
5
Finish and Serve
Skim any excess fat from the surface of the sauce if desired.
Taste the sauce and adjust the seasoning with more salt, pepper, or hot sauce to your liking.
Stir in most of the sliced green onions and chopped parsley, reserving a small amount for garnish.
Serve hot over a generous portion of fluffy white rice, garnished with the remaining green onions and parsley.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
