Savory Cajun chicken, fluffy rice, and vibrant vegetables combine in a flavorful, easy one-pan meal.
# Components:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 500 grams), cut into large chunks
02 - 1 tablespoon olive oil
03 - 1 tablespoon Cajun seasoning
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Vegetables
06 - 1 red bell pepper, diced
07 - 1 green bell pepper, diced
08 - 1 medium yellow onion, chopped
09 - 2 cloves garlic, minced
10 - 1 stalk celery, diced
→ Rice and Liquids
11 - 1 cup (approximately 200 grams) long-grain white rice, rinsed
12 - 2 1/4 cups (540 milliliters) low-sodium chicken broth
13 - 1 can (approximately 400 grams) diced tomatoes, drained
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon cayenne pepper (optional)
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges (optional)
# Directions:
01 - In a large skillet over medium-high heat, add olive oil. Toss chicken pieces with Cajun seasoning, salt, and pepper. Sear chicken for 4 to 5 minutes until golden brown. Remove chicken and set aside.
02 - In the same skillet, add chopped onion, diced bell peppers, diced celery, and minced garlic. Sauté for 3 to 4 minutes until vegetables are softened.
03 - Stir in the rinsed rice, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring to coat the rice and vegetables with spices.
04 - Add the drained diced tomatoes and the chicken broth. Bring the mixture to a simmer.
05 - Nestle the seared chicken pieces back into the skillet. Cover the skillet and reduce heat to low. Cook for 20 to 22 minutes, or until the rice is tender and the chicken is cooked through, stirring once halfway through the cooking time.
06 - Remove the skillet from heat. Let it rest, covered, for 5 minutes. Fluff the rice with a fork.
07 - Sprinkle with fresh chopped parsley and serve with optional lemon wedges.
