TOOLS
• Cutting Board
• Knife
• Large Spoon
• Dutch Oven |
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INGREDIENTS
• 1 ½ lbs boneless, skinless chicken
thighs, cut into bite-size pieces
• 4 tbsp canola oil, divided
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 1 tbsp chopped garlic
• 1 tbsp Cajun seasoning (low salt)
• ¼ tsp cayenne pepper
• 2 cups long grain rice (See my
Hint Number 4)
• 3 ½ cups chicken broth
• 1 can (14.5 oz) diced tomatoes,
with juice
• Salt & Pepper |
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PREPARATION: In the Dutch oven over medium-high heat, add 2 tbsp oil. Add the chicken, season lightly with salt and pepper and brown, about 7 minutes. Remove the chicken to a plate. Add the remaining oil and the onions, peppers and celery. Cook until the veggies are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne and a little more salt and pepper and give it a stir. Add the rice. Add the chicken back to the pot along with the broth and tomatoes. Bring to a boil, cover and reduce heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes.
HINTS: If all the liquid is absorbed and the rice is still a little hard, turn off the heat and leave the pot sit, covered for about 10 more minutes to finish cooking the rice. If you don’t like your food quite so spicy, cut down on the cayenne pepper. |