Cajun One-Pot Chicken and Rice

Ingredients

About 4 portions. Needs a large skillet or sauté pan with a lid.

• 2 pounds chicken thighs
• 1½ cups long-grain rice
• 2½ cups chicken stock
• 1 onion, diced
• 4-6 garlic cloves, minced
• 3 tablespoons tomato paste
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 1-2 tablespoons lemon juice
• Salt and black pepper

Method

1. Pat the chicken dry. Season it with Cajun seasoning, salt, and black pepper.
2. Heat the olive oil in a large covered skillet over medium-high heat.
3. Brown the chicken for 3-4 minutes per side. It does not need to be fully cooked. Remove it to a plate.
4. Reduce the heat to medium. Add the onion and cook for 3-4 minutes.
5. Add the garlic and cook for 30 seconds.
6. Add the tomato paste and remaining Cajun seasoning. Cook for 1-2 minutes, stirring, until the paste darkens slightly.
7. Add the rice and stir until every grain is coated.
8. Pour in the chicken stock and scrape the bottom of the pan.
9. Return the chicken and any accumulated juices to the skillet.
10. Bring to a simmer, cover tightly, and reduce the heat to low.
11. Cook for 18-22 minutes, until the rice is tender and the chicken is cooked through.
12. Remove from the heat and rest, covered, for 5 minutes.
13. Finish with lemon juice. Adjust salt and pepper before serving.