Cajun chicken with rice and peppers

American · Skillet · 40 min · Serves 4

This is the kind of dinner that fills your kitchen with amazing smells and gets everyone to the table happy—tender chicken with a real Cajun kick, served over rice with plenty of soft peppers to soak up all that flavor. It's a one-pan dinner that feels special enough for company but simple enough for a Tuesday night.

Ingredients

• 8chicken thighs bone-in, skin-on
• 2 tbspolive oil
• 1 largeyellow onion
• 1red bell pepper
• 1green bell pepper
• 4garlic cloves, minced
• 2 tspcajun seasoning
• 1.5 cupschicken broth
• 1 cuplong-grain white rice
• 1 can (14 oz)diced tomatoes (canned)
• to tastesalt and black pepper

Method

1. 1

   Pat the chicken thighs dry with paper towels and season generously on both sides with salt, pepper, and cajun seasoning.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Brown the chicken skin-side down until golden, about 5–6 minutes per side. Remove to a plate.

   12 min

3. 3

   In the same skillet, sauté the diced onion and peppers until softened, about 4 minutes. Stir in the garlic and cook for 1 minute until fragrant.

   5 min

4. 4

   Add the rice, stirring to coat with oil, then pour in the chicken broth and diced tomatoes with their juice. Bring to a simmer.

5. 5

   Nestle the browned chicken thighs back into the skillet among the rice, skin-side up. Cover, reduce heat to medium-low, and cook until the rice is tender and chicken is cooked through, about 25–30 minutes.

   28 min

6. 6

   Remove from heat and let rest for 5 minutes. Taste and adjust seasoning with salt and pepper as needed.

   5 min