Savory Cajun-spiced chicken, rice, and peppers cooked together for a quick, flavorful one-pan dinner.
# Ingredients:
→ Proteins
01 - 4 boneless, skinless chicken thighs (approximately 500 grams), cut into bite-sized pieces
→ Aromatics & Vegetables
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 1 medium onion, diced
05 - 2 cloves garlic, minced
→ Grains & Liquids
06 - 1 cup long grain white rice, rinsed
07 - 2 cups low-sodium chicken broth
08 - 1 can (14 ounces) diced tomatoes, drained
→ Seasonings
09 - 1 tablespoon Cajun seasoning
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Finishing Touches
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges (optional)
# Instructions:
01 - In a medium bowl, combine the chicken pieces with Cajun seasoning, ensuring each piece is thoroughly coated.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes, stirring occasionally, until browned. Transfer the chicken to a separate plate; it will complete cooking later.
03 - In the same skillet, add the diced onion and bell peppers. Sauté for 3-4 minutes until they begin to soften. Incorporate the minced garlic and cook for an additional 1 minute until fragrant.
04 - Add the rinsed rice, smoked paprika, dried thyme, salt, and black pepper to the skillet. Toast for 1 minute, stirring constantly, to enhance the flavors.
05 - Pour in the drained diced tomatoes and chicken broth. Bring the mixture to a simmer. Return the seared chicken and any accumulated juices to the skillet. Stir to integrate all ingredients.
06 - Cover the skillet, reduce heat to low, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid has been fully absorbed.
07 - Remove the skillet from the heat and allow it to stand, covered, for 5 minutes. Gently fluff the rice with a fork.
08 - Garnish the dish with fresh chopped parsley and serve with optional lemon wedges.
