Equipment Needed
- Large, deep skillet or Dutch oven with a tight-fitting lid
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
I start by patting my chicken pieces very dry with paper towels—this is crucial for getting a good sear and not just steaming the meat. I heat the olive oil in my big Dutch oven over medium-high heat until it shimmers. I add the chicken in a single layer (doing it in two batches if I have to, crowding the pan is a mistake I’ve made before!) and let it sear undisturbed for a good 5-6 minutes until it gets a beautiful golden-brown crust. This isn’t just for looks; those browned bits at the bottom of the pot are flavor gold. I remove the chicken to a plate, and it will not be fully cooked inside, which is perfectly fine.
Now, into that same glorious, flavorful oil, I toss in my onion, celery, and bell pepper—the “holy trinity” of Cajun cooking. I stir them around, scraping up those browned bits from the chicken, and let them soften and sweeten for about 7 minutes. When the onions look translucent, I add the garlic and stir for just 30 seconds until fragrant; any longer and it can burn and turn bitter. Then, I stir in the rinsed rice and the Cajun seasoning, coating every grain in the oil and spices. Toasting the rice like this for a minute or two gives the final dish a wonderful nutty undertone.
Here’s where the magic happens. I pour in the chicken broth, heavy cream, and the drained diced tomatoes. I give everything a good stir, making sure no rice is stuck to the bottom. I nestle the seared chicken pieces and any accumulated juices back into the pot, bringing the whole mixture to a lively boil. The moment it boils, I immediately reduce the heat to the lowest possible setting, clap the lid on tightly, and set my timer for 20 minutes. I do not peek! I learned the hard way that letting the steam escape ruins the rice’s cooking time. I just let faith and low heat do their work.
After 20 minutes, I turn off the heat but keep the lid on for another 10 minutes. This resting period is my secret weapon for perfect, fluffy rice. Then, I lift the lid to a heavenly sight. I fluff the rice gently with a fork, and then I stir in the shredded cheddar cheese until it melts into a luscious, creamy sauce that binds everything together. I always taste here for seasoning, adding a pinch more salt or pepper if needed. A final sprinkle of green onions adds the perfect fresh finish.(See the next page below to continue…)