Cajun Chicken and Rice

• 1 1/2 cups long-grain rice
• 2 cups chicken broth
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Steps

1. 1 Rinse the rice under cold water and drain.
2. 2 Season the chicken pieces with 1 tablespoon of Cajun seasoning, salt, and pepper.
3. 3 Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Remove and set aside.
4. 4 In the same skillet, add the diced onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
5. 5 Stir in the remaining 1 tablespoon of Cajun seasoning, smoked paprika, and cayenne pepper.
6. 6 Add the rice to the skillet and toast for 1-2 minutes, stirring constantly.
7. 7 Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
8. 8 Return the chicken to the skillet, cover, and simmer for 20 minutes.
9. 9 Stir in the frozen peas and cook for another 5 minutes, or until the rice is tender and the peas are heated through.
10. 10 Garnish with chopped parsley if desired, and serve.

Nutrition

Tips

• For a smokier flavor, use smoked paprika instead of regular.
• Feel free to adjust the spice level by adding more or less cayenne pepper.
• If you prefer chicken breasts, adjust the cooking time accordingly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to maintain moisture.

Serving Suggestions

• Serve with a side of cornbread for a complete Southern meal.
• Pair with a crisp green salad for a refreshing contrast.

FAQ