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