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1. Pat chicken dry and season with olive oil, Cajun seasoning, smoked paprika, dried oregano, and black pepper.
4 piece Boneless skinless chicken thighs,
1 tbsp Cajun seasoning,
2 tsp Smoked paprika,
1 tsp Dried oregano,
1 tsp Black pepper,
1 tbsp Olive oil
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2. Heat oil in a deep pan over medium-high heat. Sear chicken until browned on both sides, then remove from the pan and set aside.
2 tbsp Oil
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3. In the same pan, sauté the diced onion, bell peppers, celery, and tomato until softened.
1 piece Medium onion,
0.5 piece Red bell pepper,
0.5 piece Green bell pepper,
1 piece Celery stalk,
1 piece Roma tomato
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4. Stir in the Creole seasoning and tomato paste, and cook for 1–2 minutes.
1.5 tsp Creole seasoning,
1 tbsp Tomato paste
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5. Add the minced garlic and cook for 30 seconds.
4 clove Garlic cloves
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6. Stir in the rice and toast for 1 minute.
2 cup Jasmine rice
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7. Pour in the chicken broth and add adobo seasoning, cayenne pepper, bay leaves, and thyme sprigs.
4 cup Chicken broth,
1 tsp Adobo seasoning,
0.2 tsp Cayenne pepper,
2 piece Bay leaves,
4 piece Fresh thyme sprigs
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8. Nestle the seared chicken back on top of the rice mixture.
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9. Cover and simmer on low heat for 25–30 minutes, until the rice is tender and all the liquid is absorbed.
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10. Remove from heat and rest for 5 minutes. Remove the bay leaves and thyme sprigs, fluff the rice, and serve.
