Stovetop Essentials: Spicy Chicken & Rice

Andy Anderson !


I put together two skillets of this recipe, for a brunch on Sunday. Mostly threw it together from bit-and-bobs I had in the walk-in. Surprisingly, turned out rather good, and there were no leftovers… that is a really good sign :-)

It has a nice spicy level of flavor that is not too hot for the Summer months, but just enough to give it a satisfying smack.

So, you ready… Let’s get into the kitchen.


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15 Min
20 Min
Stove Top



  • 2 Tbsp
    sweet butter, unsalted
  • 1/4 medium
    yellow onion, diced
  • 2 medium
    carrots, sliced
  • 2 clove
    garlic, minced
  • 2 medium
    boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 Tbsp
    dried parsley flakes
  • 1 tsp
    cajun seasoning, i prefer tony chachere’s
  • 1 tsp
    chili powder, i prefer mexene’s
  • 1 tsp
    ground cumin
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1 1/2 c
    long-grained white rice, like jasmine
  • 3 1/4 c
    chicken stock, not broth
  • 1/2 c
    green peas, frozen is fine

  • 1 Tbsp
    tamari sauce, or liquid aminos, added when you add the chicken stock

How to Make Stovetop Essentials: Spicy Chicken & Rice


  2. Use good quality rice - no Minute Rice. If you use a cheap, or pre-cooked rice, you will not have a rice casserole, you will have rice mush...
  3. I vary the spices on this recipe according to the seasons. The spices, as listed, are perfect for a warm Summer’s Eve out by the pond. However, in the Autumn and Winter months, I kick up the spices; including adding a bit of cayenne.
  4. Gather your ingredients (mise en place).
  5. Add the butter to a large skillet, over medium heat.
  6. I do not have photos for the next few steps (my bad), so follow along with my wonderful description:

    Add the onion, and let it simmer in the melted butter until softened, not browned, about 2 – 3 minutes.

    Add the carrots, and stir for an additional 2 – 3 minutes.

    While the carrots and onions, are cooking, season with a bit of salt and pepper.

    Add the garlic and stir until fragrant, 30 - 60 seconds.
  7. A slight browning of the veggies is acceptable; however, do not let them get more than a light brown.
  8. Slightly reduce the heat, and add the chicken to the pan.
  9. Stir until most of the pink is gone from the chicken, about 3 – 5 minutes.
  10. Add all the dry spices, and the rice, and stir to combine.
  11. Add the chicken stock, and the peas, bring to the boil and then immediately reduce to a simmer.
  12. Cook, covered, until the rice is tender, about 18 – 20 minutes.
  13. Take the pan off heat, and allow to rest, covered, for 5 additional minutes.
  15. Serve while still warm with some nice crusty bread. Enjoy.
  16. Keep the faith, and keep cooking.

Printable Recipe Card

About Stovetop Essentials: Spicy Chicken & Rice

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Gluten-Free Wheat Free
Other Tags: Quick & Easy Healthy

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