Cajun Chicken & Rice
Source: Good Housekeeping Magazine
Ingredients
- 1/2 t. smoked paprika (regular paprika mixed with chili powder)
- 1 medium onion, chopped
- 1/2 t. dried thyme
- 1/2 t. garlic powder
- 1/2 t. cayenne pepper
- 1 lb. boneless, skinless chicken breasts cut into ¾” chunks
- 3 t. canola oil
- 4 slices of center-cut bacon
- 1 medium red pepper, chopped
- 1 lg. stalk celery, chopped
- 2 Tbls. tomato paste
- 4 c. chicken broth
- 1-2 c. long-grain white or brown rice
- 1 c. frozen peas
- fresh parsley for garnish
Instructions
In bowl, combine paprika, thyme, garlic powder, cayenne and 1/2 t. each salt and pepper. Toss chicken with half of the spice mixture. Marinate in refrigerator for a couple of hours.
In a 6 qt. Dutch oven, cook bacon on medium-high until crisp. Remove, drain on paper towel to cool; then break up into small pieces. Set aside.
To same pot, add oil, then chicken. Cook 5 minutes or until browned, stirring occasionally. With slotted spoon, transfer to bowl.
Add onion, red pepper, celery and remaining spices to the pot. Cook 5 minutes, stirring. Add tomato paste. Cook 30 seconds, stirring. Stir in broth, rice, peas and 1/8 t. salt. Heat to boiling on high. Reduce heat to maintain simmer. Stir in chicken and any juices. Cover; simmer 27 minutes or until rice is tender and chicken cooked.
Top with parsley (if using dry, stir it into the mixture).
NOTE: Serves 6