Copycat Popeyes Cajun Rice with Chicken and Liver

Why You’ll Love This Recipe

• Classic New Orleans–style “dirty rice” flavor: meaty, peppery, and aromatic.
• One-pot convenience—easy weeknight side that tastes like it simmered all day.
• Balanced heat from cayenne with fragrant thyme and the Cajun trinity of onion, celery, and bell pepper.
• Approachable ingredients and precise steps for consistent, fluffy rice every time.

Grocery List

• Produce: Yellow onion, celery, green bell pepper, garlic, scallions, flat-leaf parsley
• Dairy: Unsalted butter
• Pantry: Long-grain white rice (jasmine or basmati), low-sodium chicken broth, neutral oil, Cajun seasoning, dried thyme, dried oregano, paprika, cayenne, black pepper, bay leaf, Worcestershire sauce, kosher salt

Full Ingredients

Rice & Stock

• 1 cup long-grain aromatic white rice (jasmine or basmati), rinsed until water runs clear and well-drained
• 1 3/4 cups low-sodium chicken broth
• 1 bay leaf

Meat & Aromatics

• 8 oz ground chicken (preferably dark meat) or finely minced boneless thighs
• 4 oz chicken livers, trimmed and minced very fine
• 2 tbsp neutral oil (canola, grapeseed, or peanut)
• 1 tbsp unsalted butter
• 1 cup diced yellow onion (about 1 medium)
• 1/2 cup diced celery (about 2 ribs)
• 1/2 cup diced green bell pepper (about 1 small)
• 3 cloves garlic, minced

Seasonings

• 2 tsp Cajun seasoning (salt-free preferred; if salted, reduce added salt)
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp sweet paprika
• 1/4 tsp cayenne pepper (use 1/2 tsp for spicier)
• 1/2 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce
• 3/4 to 1 tsp kosher salt, plus more to taste

Finish

• 2 tbsp thinly sliced scallions
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Rinse and drain the rice

Place the rice in a fine-mesh strainer and rinse under cool water, swishing with your hand, until the water runs mostly clear (about 30–60 seconds). Drain thoroughly so extra water does not throw off the cooking ratio.

Step 2: Prep the meats and vegetables

Trim and mince the chicken livers very finely so they melt into the rice without obvious chunks. Dice the onion, celery, and green bell pepper into small, even pieces. Mince the garlic. Measure out all spices so they are ready to go.

Step 3: Brown the chicken and livers

Heat a large, heavy pot or Dutch oven over medium-high heat. Add the neutral oil and butter. When shimmering, add the ground chicken and minced livers, 1 tsp Cajun seasoning, and 1/2 tsp kosher salt. Cook, breaking up the meat, until well-browned with some crispy edges and fond on the bottom, 6–8 minutes. If the pot looks dry, add 1–2 teaspoons more oil.

Step 4: Sweat the Cajun trinity

Add the onion, celery, and green bell pepper. Cook, stirring and scraping up the browned bits, until the vegetables soften and turn glossy, 5–6 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.

Step 5: Toast the rice and bloom the spices

Stir in the rinsed, drained rice and cook 1 minute to lightly toast. Add the remaining 1 tsp Cajun seasoning, thyme, oregano, paprika, cayenne, and black pepper. Pour in the Worcestershire and toss to coat everything evenly. This step builds a deep, savory base.

Step 6: Simmer gently

Pour in the chicken broth and add the bay leaf. Bring to a lively simmer over medium-high heat. Once simmering, reduce heat to low, cover tightly, and cook for 15 minutes without lifting the lid. Aim for a gentle, steady simmer (stovetop low to low-medium).

Step 7: Rest, fluff, and finish

Remove the pot from heat and let it rest, covered, for 10 minutes to finish steaming. Discard the bay leaf. Fluff with a fork, then fold in the scallions and parsley. Taste and adjust salt and cayenne to your liking. Serve hot, with a final crack of black pepper.

Pro Tips

• Rinse the rice thoroughly—this prevents gumminess and keeps grains separate.
• Mince livers finely so they disappear into the rice, delivering savoriness without strong chunks.
• Use a heavy-bottomed pot with a tight lid to maintain even heat and moisture.
• Do not peek during the 15-minute simmer; trapped steam is your friend for fluffy rice.
• Salt control: if your Cajun seasoning or broth is salted, start with 1/2 tsp kosher salt and add more at the end.

Variations

• No-liver version: Use 12 oz ground chicken total; add 1 tsp soy sauce or 1/2 tsp fish sauce for extra depth.
• Sausage twist: Replace half the chicken with 6 oz finely chopped andouille; reduce added salt slightly.
• Vegetable-forward: Swap meats for 10 oz finely chopped mushrooms sautéed until browned; add 1 cup cooked black-eyed peas at the end.

Storage & Make-Ahead

Cool leftovers quickly and refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop with a splash of broth or water, covered, until hot and steamy. For make-ahead, you can brown the meats and cook the vegetables a day in advance; refrigerate, then continue from Step 5 when ready to serve.

Nutrition (per serving)

Approximate values: 260 calories; 15 g protein; 30 g carbohydrates; 9 g fat; 1 g fiber; 600 mg sodium. Values will vary based on broth, salt, and specific brands.