New Orleans Chicken

By Addie

“Chicken and rice are prepared with bell peppers and chorizo sausage for a real Cajun delight! ”

Ingredients

• 1 tablespoon olive oil
• 8 chicken thighs (about 8 ounces each)
• 1 green pepper
• 1 onion, choppped
• 1 clove garlic, crushed
• 1 cup long grain rice
• 1 tablespoon Cajun seasoning
• 2 1/2 cups chicken broth
• 1 zucchini, sliced
• 1/2 cup chorizo sasuage, thinly sliced
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Step 1

Heat the olive oil in a large skillet. Add the chicken; cook until browned and cooked through, about 5 minutes on each side. Remove the chicken from skillet with tongs and set aside. Drain off any excess fat from the skillet, leaving about 1 tablespoon.

Deseed and cut the pepper into chunks. Set aside. Add the onion and garlic to the skillet; sauté for 5 minutes. Stir in the rice and Cajun seasoning. Mix well.

Gradually stir in the broth and bring to a boil. Return the chicken to the skillet and add the pepper, zucchini and sausage.

Cover the skillet and simmer until the rice is tender and has absorbed all the broth, about 20 minutes. Add the salt and pepper. Serve hot.