Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 12 oz andouille sausage, sliced
- 1 tbsp neutral oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- 2 scallions, sliced
- 1 cup fresh parsley, chopped
Instructions
Pat chicken dry and season lightly with salt and pepper.
Heat oil in a large heavy pot over medium-high heat.
Brown chicken in batches and transfer to a plate.
Add sliced andouille and cook until browned.
Transfer sausage to the plate with chicken.
Reduce heat to medium.
Add onion, bell pepper and celery.
Cook approximately 6-8 minutes until softened.
Add garlic and cook 30 seconds.
Add rice and stir approximately 1 minute so the grains are lightly coated.
Add broth, tomatoes, Cajun seasoning, thyme, smoked paprika and bay leaf.
Return chicken and sausage to the pot.
Bring to a boil.
Reduce to low heat and cover tightly.
Simmer approximately 20-25 minutes without repeatedly opening or stirring the pot.
Check that rice is tender and chicken has reached 165F.
Remove from heat.
Keep covered and rest 10 minutes.
Remove bay leaf.
Fluff gently.
Taste and adjust seasoning.
Finish with scallions and parsley.
Nutrition per serving
520
Calories
32g
Protein
48g
Carbs
22g
Fat
Chef's Notes & Storage
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