Easy One-Pan Cajun Chicken and Rice

okay folks listen we getting right into it you done already seen the thumbnail you done read that title but for those of you guys that didn't read it listen I'm going to show you how to make a one pot meal listen this is going to be a cajin and chicken Skillet and it's going to be done in one pot now with that being said listen the star really is the chicken right so what you're seeing is I've already washed and cleaned up everything right so I just have it on these paper towels separated so that it be dry look at that nice and dry once I have these in here like this what we want to do is we want to put a little oil on right so I like you know my tool of choice is the branch and Vine you know garlic infused olive oil this is like really like my go-to I don't cook without it folks right so I'mma take it and I got a little oil on it so now I just want to massage it and get allil of it there cuz it's going to be a binder plus it's the flavor too right so once we get it like this now what we want to do is we want to put some seasoning on it right so first thing I'm going to do is open this up you guys know this right here I already said Cajun right so Cajun Creole I know they two different things but this is what I like to use even though I use the word Cajun right but we going to use this Creo kick this is going to take us back to that you know down South for those of you guys that have that root now those roots down there this will be like home for you and did I say this already that don't forget this is a budget friendly meal all right so when you complete these season you should look like this right look at the coverage you know seasoning early at this stage right here you know one of the benefits is it gives a chance to penetrate the meat right so if I put it there you guys can see look at that all right so now notice how I got this set up like I tell you this is a easy meal don't forget I'm filming right so it's a little explaining I got to do that's what makes it long these meals like this are only they they really really easy to prepare it probably only takes about 15 minutes for us to get this all in here right so if you look at this right here I got honey and then I got butter that's going there notice how I keep these together no matter what we do them going to stay together cuz that's the first thing I'm going put in here what I'm going to do is I'm just going to get a little jump on this right here and just cut down my bell pepper right this is actually a good piece the bottom piece don't throw it away folks you don't have to throw the top way away either you know what I mean I'm just going to set this off to the side I save a lot of this so I just want to go ahead and clear this out so look now that I got that out of here look I'm going to cut this out of here and now we just open it up now you can take a blade you know I mean be very careful you know I mean I cut these little white part of little humps out okay so then I just cut these down it's up to you how big you want them but I want you guys use this this is what I had to learn like my grandma didn't really tell me this part I would just see her dice the way she dice right remember when you Dice if it's larger is for the texture if it's small it's for the flavor all right so this is what we going to do got these cut down the way I like them I just started bringing up a little heat right here I can put my hand right here it's nice actually I want to do this a little bit on the slow side right so I turned it down as low as I can get it remember this pair right here I talked about the butter and the honey we're going to take this start with this butter and we're going to go ahead and just drop him in just like that now any of this little butter in here because I'm using this rubber spatula look we just put it like that we want to get it all in there tell me any of y'all that don't like the butter now next I'm going go ahead this already been washed and clean just going to clean that up like that look at this end just cut a little bit of this off you know what I mean and then what I'm going to do is I'm just going to come right down the middle of this and we going to cut this down now this right here is up to you guys when it comes to the celery I like just this combination right here this is kind of like perfected for myself right so what I'm saying is one does it for me if you guys would like to have two you can do that you know what I mean so now we just cut this down cuz we really want to get that flavor in there so I'm going to do half of it a little bit on the small [Music] side right so I'm liking that right cuz we want to get some of that flavor I could have diced that down a little smaller and then I'm going to take the rest of this and just cut this just a little bit bigger here just so we can get a little texture okay so butter completely melted now I'm getting ready to come with my honey all right this is why we use the right tool you know what I mean because you want to get all of the honey out so let's just say this is just an example let's just say we supposed to have one tablespoon or something right you want to get it in there especially when you're deal with honey look the residue will kick around there and you won't truly get a full tablespoon and a little Pro tip is you can always spray this you know with a little nonstick spray and then put your honey in there and then go from there all right the aromatic that's is giving me right now is right okay so I'm loving this we not burning you know not Browning the butter like that we just infusing it with this honey this is what I'm getting ready to do I'm getting ready to raise my temperature up you know what I mean and put it on a true medium low you know I mean you guys got to find what that is get a little heat in there you remember we put this we seasoned up our chicken it had time to do a little bit of the marinade you know to marinade and get that in there you know get this flavor deep in there and this is what we going to do I'm going to start with the top this is the top to me I don't know you guys probably all say the same this will be the bottom right I'm going to take the top and put it top side down first right and we going to leave it alone and we going to go ahead and let that cook okay so of course I want to move it like this see that it moves let me know there like that one that one this one and this one right so I'm going to take a look at the bottom I'm going to go ahead and just flip this now you guys can flatten the bigger side you know what I mean I guess that would have been the proper way uh for somebody that's beginning maybe they need to do that but you have to just trust this process what we doing is Browning cuz we got to cook with the rice right so it's going to be inside of some liquid it's going to boil rehydrate everything you know what I mean and put the flavors inside of the chicken right and then we seasoned it everything with you know with the Creo kick or your favorite uh seasoning do it this way folks just trust me we not trying to cook it all the way we just want to get some nice color on you know on each side okay so now we going to go ahead and take these off oh yeah these is right oh yeah you know when you see them like that you know they right okay so this is what we going to do I'm leaving everything in my pan right we call that the P excuse me we call that the Pond and all of that right but nothing really sticks on here but you see this residue right here that's what we want that's the butter and honey now some of it is going to burn a little bit cuz you know we was cooking with sugar right so then we use that extra that's why we separated that butter and we add this once this is fully melted we're going to go ahead and start adding our bell peppers and our celery you know we always put in our uh our garlic clothes last right look at the color this is going to help us when we get that that Rice folks that's why I say just trust the process you know what I mean it'll all make sense to you you know what I mean so let's just go ahead and start adding this here now you can see it's a little low I'm going to go ahead and raise this up to a medium heat soon as I get it all in here now what we want to do is move this around let me get my heat right and let's go ahead and just get this all coated and we going to sauté these for about a couple of [Music] minutes all right so when you guys come in here and you look at this right here last time I made it I said I was going to add some onions I keep diced onions around I'm going to add it you guys can if you would like you know what I mean uh but I usually make it the way I put it in the instructions I will say adding some uh onions as an option you know so this is what we want to have and then you know I like to put my onions in first to give them a head start but this is fine they going to go ahead and be in that broth you know so when you put bell pepper celery and onion together what is that called man what is wrong with me today no worries this my counters I keep them super clean you know I clean all day but you look at this right here we going to put a lot of flavor in there and then if if any case that you guys had that you know anything stuck when these onions get there that acidity in there it gets everything up right so I'm going to leave this alone let this go for about maybe 1 minute more and then we going to move over to the next step [Music] so what I'm doing is I'm making a bed right now I like to do that so when I add my garlic right we can put it on top so we don't have to put it on the you know we don't want it to hit the pan right away cuz by the time I put this down and all that that'll shock it and make it like uh give it like a little burn to it right don't forget garlic clothes and minced garlic uh what it does is it burns easily right so I can put it there I can do whatever I want to do I can set this off to the side now I can go ahead and give this a mix and you know once it hits the uh the skillet cuz listen it kick back with the aromatic to let you know hello I'm there right I love where we at right now everything is nice I can smell it and tell you it's going to be fire right so now I add my rice and then look at what I'm doing right here it's almost like I'm trying to get it toasted but more importantly I'm trying to get it to like I don't want to see no more white right we want to get it mixed up with all the flavor that we put in there look at that right there now if you look at that I want you to notice look at the color you know what I mean this is how we get that rice to look that way we needed that honey and that that that darkness of that and that butter you see what I'm talking about now now the only thing left to do is add our broth or our stock so look if you look here look we didn't brought this back to a boil yes sir this is going to be nice I should have said this from the beginning I hope you guys were able to see it you want to make sure you have a lid that's going to help you out so much right so what I'm going to do now is set this down to a simmer if you want to know what a simmer look like let me just show you right here now this is cast iron it take a minute for it to dissipate his heat that right there is a nice simmer though you know so we'll just keep it move this around for the last time and you know what we're going to do now folks only thing left is that we going to introduce that chicken and we just put them in just like this like this and this right now you see that right there I guess you guys want to know what a what you going to do with that let me show you now that we here you see the way it look it look like it's ready to be presented already right but listen this is when you put the top on right I'll put this on I'm going to set myself a timer for 20 minutes we going to go ahead and let the chicken like kind of like rehydrate you know being in this right here we going to go ahead and let that uh that Rice absorb that flavor it's going to you know swell up all of that liquid and then you know what we going to eat it but you tell me right now what you guys think what would you had added to this some of you guys might wanted to add some salt but listen I didn't cut back on my sodium it's still good the way I got it and if somebody need it they can go ahead and salt the individual Bowl right so with that being said 20 minutes okay folks listen it's been 20 minutes I did open this up and let some of the steam out cuz I wanted to look at it and then I decided let me fluff it up but I put the top back on I like for it to sit up for at least about 5 minutes and then when I pull the top off ah it's got a little steam in there you know what I mean this is what we come up with now what I did was I did take the chicken out put it on the paper plate you know what I mean and I just run this you know fluff It Up Get rid of that you know where it's kind of like dents but look at this right here if you made this right and you had this on low nothing sticks down here at the bottom right so we good there all I can tell you is this right here is going to be fire folks [Music] [Music] okay folks so listen I done doctored everything up as far as uh like doing some plating you guys have been picking you know what I mean trying to find out which one looks the best but I can tell you this I done already sampled this and again this is another fire dis and it's budg budget friendly come on folks so listen I've already cut these down I'm going go ahead and just get myself something like this just go ahead and start with this one here you know I mean oh it's so tender you I mean it's split in half but you see that right there remember we talked about the size of the bell pepper gives you a little texture we cut some down right so we can get that flavor in there look at that right there so with that being said folks cheers uhhuh now let me say it like this excellent meal especially if you got a family of four and even six right some of you if you got kids or something like that you can probably cut these in half but it's enough rice for everybody you know share in right so four to six you know servants out of this uh you see it presents well and then you notice I got a lime right here right if you hit a little lime on it too it just makes a little bit more uh Fiesta and refreshing right but again this is a Creo slun type of recipe now let me know down in the comment section below what would you do to make this better now if you new to my channel let me take this time to say hey thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there there's a channel out here to simplifying these recipes and taking the mystery out of cooking this one is so nice I'mma leave that one alone but this one here your boy about to eat folks I'm out peace [Music]