Creative Cajun Chicken and Rice Skillet

Ingredients

• 1 ½ lb boneless, skinless chicken thighs(paid link)
• 8 oz Andouille sausage(paid link)
• 2 tbsp olive oil(paid link)
• 1 medium yellow onion(paid link)
• 1 medium green bell pepper(paid link)
• 3 clove garlic(paid link)
• 1 ½ cup long-grain white rice(paid link)
• 3 cup chicken broth(paid link)
• 14 ½ oz diced tomatoes(paid link)
• 2 tsp smoked paprika(paid link)
• ½ tsp cayenne pepper(paid link)
• 1 tsp dried thyme(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• 1 tsp lemon zest(paid link)
• ¼ cup fresh parsley(paid link)

Instructions

1. 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. 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. 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. 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. 5

   Stir in the rice, chicken broth, diced tomatoes, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Bring to a boil.

6. 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. 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.

Perfect With