Cajun Chicken & Rice (One Pan)

• porce: 4

Ingredience

4 piece boneless skinless chicken thighs

1 tbsp Cajun seasoning

2 tsp smoked paprika

1 tsp dried oregano

1 tsp black pepper

1 tbsp olive oil

2 tbsp oil (for the pan)

1 medium onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 celery stalk, diced

1 Roma tomato, diced

1-2 tsp Creole seasoning

1 tbsp tomato paste

4 cloves garlic, minced

2 cups jasmine rice

4 cups chicken broth

1 tsp adobo seasoning

1/4 tsp cayenne pepper

2 bay leaves

4 sprigs fresh thyme

Pokyny

Pat 4 piece boneless skinless chicken thighs dry and coat with 1 tbsp olive oil, 1 tbsp Cajun seasoning, 2 tsp smoked paprika, 1 tsp dried oregano, and 1 tsp black pepper. Toss well to combine.

Heat 2 tbsp oil (for the pan) in a deep pan over medium-high heat.

Sear chicken until browned on both sides, then remove and set aside.

In the same pan, sauté 1 medium onion diced, 1/2 red bell pepper diced, 1/2 green bell pepper diced, 1 celery stalk diced, and 1 Roma tomato diced until softened.

Stir in 1 1/2 tsp Creole seasoning and 1 tbsp 4 tomato paste. Cook for 1-2 minutes.

Add 4 cloves garlic minced and cook 5 for 30 seconds.

Stir in 2 cups jasmine rice and toast for 1 minute.

Pour in 4 cups chicken broth, then add 1 tsp adobo seasoning, 1/4 tsp cayenne pepper, 2 bay leaves, and 4 sprigs fresh thyme. Stir to combine.

Nestle the seared chicken thighs back on top of the rice mixture.

Cover and simmer on low for 25-30 minutes, until the rice is tender and liquid is absorbed.

Rest for 5 minutes then remove the bay leaves and thyme sprigs.

Fluff the rice and serve.

Poznámky

Creole seasoning amount is listed as 1-2 tsp in the original; start with 1 tsp and adjust to taste. For extra heat, increase the cayenne. This dish reheats well the next day.