# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 1.3 pounds)
02 - 1 tablespoon olive oil
03 - 1 tablespoon Cajun seasoning
04 - ½ teaspoon salt
05 - ¼ teaspoon ground black pepper
→ Vegetables
06 - 1 medium onion, diced
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 cloves garlic, minced
→ Rice & Liquids
10 - 1 cup long-grain white rice (uncooked)
11 - 2 ¼ cups low-sodium chicken broth
12 - 1 can (14 ounces) diced tomatoes, drained
13 - 1 teaspoon smoked paprika
→ Garnish
14 - 2 tablespoons chopped fresh parsley (optional)
15 - Lemon wedges (optional)
# How-To:
01 - Pat chicken thighs dry and season both sides evenly with Cajun seasoning, salt, and black pepper.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side until browned but not fully cooked. Remove and set aside.
03 - Using the same skillet, add diced onion and bell peppers. Sauté for 3 to 4 minutes until softened. Add minced garlic and cook an additional minute.
04 - Stir in uncooked rice and smoked paprika, coating the grains thoroughly with oil and vegetables.
05 - Pour in chicken broth and incorporate drained diced tomatoes. Stir, scraping up any browned bits from the pan bottom for flavor.
06 - Nestle browned chicken thighs into the rice mixture. Cover with a lid and reduce heat to low.
07 - Simmer gently for 20 to 25 minutes until rice is tender and chicken is fully cooked.
08 - Remove from heat and let rest covered for 5 minutes. Fluff rice with a fork and garnish with parsley and lemon wedges if desired.
