Creative Cajun Chicken and Rice Skillet

A vibrant and flavorful Cajun-inspired chicken and rice skillet with a creative twist, featuring smoky paprika and a hint of citrus.

By RecipeBoss

Servings

Time Required

35 min

Ingredients

1 ½ lb boneless, skinless chicken thighs

8 oz Andouille sausage

2 tbsp olive oil

1 medium yellow onion

1 medium green bell pepper

3 clove garlic

1 ½ cup long-grain white rice

3 cup chicken broth

14 ½ oz diced tomatoes

2 tsp smoked paprika

½ tsp cayenne pepper

1 tsp dried thyme

½ tsp salt

¼ tsp black pepper

1 tsp lemon zest

¼ cup fresh parsley

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1
Cut chicken thighs into bite-sized pieces. Slice Andouille sausage into 1/2-inch rounds. Dice the onion and bell pepper. Mince the garlic.
2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
3
Add the sliced Andouille sausage to the skillet and cook until browned and slightly crispy, about 3-4 minutes. Remove sausage and set aside with the chicken.
4
Add the diced onion and bell pepper to the skillet. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
5
Stir in the rice, chicken broth, diced tomatoes, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Bring to a boil.
6
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed.
15 min
7
Return the cooked chicken and sausage to the skillet. Stir in the lemon zest and fresh parsley. Cook for 2-3 minutes more until heated through.

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