One-Pot Cajun Chicken And Rice

Ingredients

• 2 tablespoon solive oil
• 4 chicken thighs
• 2 tablespoon scajun seasoning
• 1 brown onion, chopped
• 3 clove sgarlic, minced
• 1 cup basmati rice
• 1 1/2 cup sroasted red pepper, drained
• 2 cup slow-sodium chicken stock
• 1 cup pitted olives
• 2 tablespoon sfresh parsley, finely chopped
• 1 lemon, cut into wedges for serving

Instructions

1. Pat the chicken thighs dry with paper towels and rub them with Cajun seasoning. Set aside.
2. Heat 1 tablespoon of olive oil in a Dutch oven over medium high heat. Add the chicken thighs, skin side down. Cook for 3 to 5 minutes on each side, or until golden brown and partially cooked. Transfer the chicken to a plate.
3. Heat the remaining 1 tablespoon of olive oil in the pot over medium heat.
4. Add the chopped onion and minced garlic and stir fry for 2 minutes, until lightly browned.
5. Add the rice, roasted red pepper, and chicken stock.
6. Stir well and bring to a boil.
7. Reduce the heat to low, then return the chicken thighs to the pot.
8. Cover and cook for 15 to 20 minutes, or until the rice is tender and moist and the chicken is cooked through.
9. Once the rice is cooked, turn off the heat and let it rest in the pot, covered, for 5 minutes before removing the lid. Top with olives, chopped parsley, and lemon wedges. Serve immediately.

Tips

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