Description
Dinner just got easier! This one-pot wonder delivers bold Cajun flavors with minimal cleanup. Perfect for busy weeknights when you want comfort food without the fuss.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 3 celery stalks, finely chopped (about ¾ cup)
- 4 cloves garlic, minced
- 2–3 tablespoons Cajun seasoning (adjust to taste preference)
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 2½ cups (600ml) chicken broth
- 1 can (14.5oz/411g) diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
- Hot sauce (optional, for serving)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt, pepper, and 1 tablespoon Cajun seasoning. Brown chicken for 4-5 minutes until golden, then transfer to a plate.
- In the same pot, sauté onion, bell peppers, and celery for 5-6 minutes until softened, scraping up browned bits from the bottom.
- Add garlic and cook for 30 seconds until fragrant. Stir in remaining Cajun seasoning, thyme, salt, and pepper.
- Add rinsed rice and stir for 1-2 minutes to coat with seasonings and oil.
- Pour in chicken broth and add diced tomatoes with juice. Add bay leaves. Return chicken and any accumulated juices to the pot. Bring to a boil.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes to allow moisture to distribute evenly.
- Remove bay leaves, fluff rice with a fork, and garnish with green onions and parsley. Serve hot with optional hot sauce on the side.