Cajun Chicken and Rice (One-Pot)

Instructions (5 steps)

1. 1

   Season and brown chicken: Toss 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces with 1 tsp of 2 teaspoons Cajun seasoning, divided. Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Brown chicken in a single layer, about 3–4 min per side. Remove and set aside.

2. 2

   Cook the trinity: In the same pan, add 1 pieces yellow onion, diced, 1 pieces green bell pepper, diced, and 2 pieces celery stalks, diced. Cook over medium heat until softened, about 5 min. Add 4 pieces garlic cloves, minced and cook 1 min more.

3. 3

   Add rice and liquids: Stir in 1 cups long-grain white rice, rinsed, 1 pieces can diced tomatoes (14.5 oz), 2 cups chicken broth, 1 teaspoons smoked paprika, 0.5 teaspoons dried thyme, and the remaining 1 tsp 2 teaspoons Cajun seasoning, divided. Return chicken to the pan. Stir to combine and bring to a boil.

4. 4

   Simmer covered: Reduce heat to low, cover tightly, and cook for 20–22 minutes until rice is cooked through and liquid is absorbed. Remove from heat and let sit, covered, for 5 min.

5. 5

   Finish and serve: Fluff the rice with a fork, taste and adjust seasoning, then top with 3 pieces green onions, sliced.