One-Pan Cajun Chicken and Rice Flavorful Dinner Delight

Ingredients

• 4 thighs boneless, skinless chicken
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 1 bell pepper diced (any color)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup frozen peas
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. Pat the chicken thighs dry with paper towels, then rub them with Cajun seasoning, making sure they are evenly coated on all sides.
2. In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and sear for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until the onions are translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Stir in the rice and ensure it gets coated in the oil and vegetables. Then, add the chicken broth and diced tomatoes (including juices) to the skillet. Stir well to combine.
5. Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Bring everything to a gentle simmer, then reduce the heat to low. Cover the skillet with a lid and cook for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
6. Once cooked, add the frozen peas to the skillet. Stir gently to incorporate, cover again, and let it cook for another 5 minutes to heat through.
7. Taste and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.