One-Pan Cajun Chicken, Sausage, and Rice Recipe

 

Ingredients:
• 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 lb smoked sausage, sliced
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper (red or green), diced
• 3 cloves garlic, minced
• 1 cup long-grain rice
• 2 ½ cups chicken broth
• 2 tablespoons Cajun seasoning (store-bought or homemade)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup frozen peas (optional)
• Salt and pepper to taste
• Green onions, chopped (for garnish)
Instructions:
1. Prepare Ingredients: Gather all ingredients and cut the chicken and sausage into pieces as needed.
2. Cook Protein: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chicken pieces and sausage, cooking until the chicken is browned and cooked through (about 5-7 minutes). Remove them from the pan and set aside.
3. Sauté Vegetables: In the same pan, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic and sauté for an additional 1 minute until fragrant.
4. Add Rice: Stir in the rice, allowing it to toast slightly for about 1-2 minutes, incorporating it with the vegetables.
5. Combine Ingredients: Return the cooked chicken and sausage to the pan. Add the chicken broth, diced tomatoes (with their juice), and Cajun seasoning. Stir to combine.
6. Cook: Bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid. If using peas, stir them in during the last 5 minutes of cooking.
7. Adjust Seasoning: Taste and adjust seasoning with salt, pepper, or additional Cajun seasoning if desired.
8. Serve: Fluff the rice gently with a fork. Garnish with chopped green onions before serving.