Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 tsp Cajun seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 tsp)
  • 1 cup long-grain rice (200g)
  • 2 cups chicken broth (475 ml)
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 1 tbsp Cajun seasoning
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 cup chopped fresh parsley

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with Cajun seasoning, salt, and pepper. Brown the chicken on all sides, then remove from the skillet and set aside.
  2. Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in rice, chicken broth, diced tomatoes, Cajun seasoning, and cayenne pepper (if using). Bring to a boil.
  4. Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the chicken is cooked through. Check the liquid level occasionally and add a little more broth if needed to prevent sticking.
  5. Remove from heat and let stand for 5 minutes. Fluff the rice with a fork. Garnish with fresh parsley and serve hot.