ONE-POT CAJUN CHICKEN & RICE

• servings: SERVES: 5
• active time: PREP: 15 MINUTES | COOK:
• total time: 45 minutes

Ingredients

750 g boneless, skinless chicken thighs'

¾ tap salt*

2 tbsp olive oil

CAJUN SEASONING

5 tsp smoked paprika*

(substitute regular paprika)

2½ tsp garlic powder

1½ tsp dried thyme

1½ tsp dried oregano

1½ tsp black pepper

½ tsp cayenne pepper (omit or reduce)

CAJUN RICE

1 brown onion, chopped

2 garlic cloves*, minced

1 celery stalk, cut into

1 cm cubes

1 red bell pepper, deseeded and cut into 1 cm squares 300 g (1½ cups) long-grain white rice?, uncooked

625 ml (2½ cups) low-salt chicken stock*

¾ tsp salt*

TO GARNISH (OPTIONAL)

1 tosp finely chopped parsley

Directions

Chicken - Cut small chicken thighs into two pieces and larger ones into three. Keeping them in large pieces means they stay juicier.

Cajun seasoning - Mix the seasoning ingredients in a small bowl.

Season chicken - Eprinkle the chicken with the ¾ teaspoon of salt and 5 leaspoons of the Cajun seasoning, coating both sides. Reserve the remaining spice mix.

Sear chicken - Heat the oil in a large heavy-based pot* over medium-high heat. Place the chicken in the pot, smooth-side down, and cook for 2 minutes until golden. Turn and cook the other side for just 30 seconds, then transfer to a plate.

Cook rice - Add the onion, garlic, celery and bell pepper and cook for 3 minutes until the onion is translucent Add the remaining Cajun seasoning and the rice and stir for 30 seconds to coat the rice in the tasty flavours. Add the stock and salt and stir. Gently place the chicken on top - i will partially submerge, that's okay. Tip in all the chicken juices pooled on the plate

100 - Irge flavourt Bring to a simmer, then put the lid on and reduce the heat to low. Cook for

15 minutes - do not stir, do not lift the lid - or until all the liquid is absorbed (lift the lid quickly and tilt to check).

Rest and serve - Remove the pot from the stove. Rest for 10 minutes with the lid on.

Fluff the rice, sprinkle with parsley (if using) and serve!

NOTES

1 Thighs work best because they stay juicy with the time required to cook with the ric However, you can substitute with boneless, skinless chicken breast, cut into pieces.

2 Basmati and medium-grain rice can also be used. Short-grain rice will also work bi the rice will be a little more sticky and less fluffy than pictured. Jasmine rice, brown risotto rice and wild rice are not suitable for this recipe as written.

LEFTOVERS Fridge 3 days, freezer 3 months.