This is Louisiana takeaway energy turned all the way up. Smoky Cajun chicken. Spiced dirty rice. Peppers. Onions. Garlic. A little heat. A lot of flavour. Everything piled into one tray that smells so good halfway through cooking that people start wandering into the kitchen pretending they were looking for something. They weren't. They smelled the chicken.
You’ll Need
600g chicken thighs, diced
250g cooked rice, 1 red pepper, diced
1 small onion, diced
2 cloves garlic, finely chopped, 1 tbsp olive oil
Cajun Seasoning
2 tsp smoked paprika, 1 tsp garlic powder
1 tsp onion powder, 1 tsp dried oregano
1 tsp dried thyme
½ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
To Finish
2 spring onions, sliced
Fresh parsley
Optional but Dangerous
Hot sauce
Jalapeños
Garlic mayo
Extra Cajun seasoning
Method
Preheat your air fryer to 200°C.
Place the chicken into a bowl with the olive oil and half of the Cajun seasoning.
Mix thoroughly until coated.
Air fry at 200°C for 10–12 minutes, shaking halfway, until lightly charred around the edges and cooked through.
Meanwhile add the onion, pepper, and garlic to a foil tray.
Air fry at 190°C for 4–5 minutes until softened.
Add the cooked rice and remaining Cajun seasoning.
Mix thoroughly.
Cook for another 4–5 minutes until hot and fragrant.
Add the cooked Cajun chicken back into the tray.
Toss everything together.
Return to the air fryer for 2–3 minutes so the flavours settle together and the rice picks up a little colour around
the edges.
Finish with spring onions and parsley.
Serve immediately while steaming hot.