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Cajun Chicken and Rice

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Heat up your workweek dinner with this healthy, lower calorie Cajun inspired recipe. Smoked paprika adds an subtle earthiness to the seasoning.

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Rate this recipe 4.6/5 (17 Votes)
Cajun Chicken and Rice 1 Picture

Ingredients

  • 1/2 teaspoon(s) smoked paprika
  • 1/2 teaspoon(s) dried thyme
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) cayenne pepper
  • 1 pound(s) boneless, skinless chicken breasts, cut into 3/4-inch chunks
  • 3 slice(s) bacon, chopped
  • 2 teaspoon(s) canola oil
  • 1 medium onion, finely chopped
  • 1 medium red pepper, chopped
  • 1 stalk(s) (large) celery, chopped
  • 2 tablespoon(s) tomato paste
  • 4 cup(s) lower-sodium chicken broth
  • 2 cup(s) long-grain white rice
  • 1 cup(s) frozen peas
  • Parsley, for garnish

Details

Adapted from delish.com

Preparation

Step 1

1.In bowl, combine paprika, thyme, garlic powder, cayenne, and 1/2 teaspoon each salt and black pepper. Toss chicken with half of spice mixture.

2.In 6-quart Dutch oven, cook bacon on medium-high 5 minutes or until crisp, stirring occasionally. With slotted spoon, transfer to paper towel.

3.To same pot, add oil, then chicken. Cook 3 minutes or until browned, stirring occasionally. With slotted spoon, transfer to bowl.

4.Add onion, red pepper, celery, and remaining spices to pot. Cook 5 minutes, stirring. Add tomato paste. Cook 30 seconds, stirring. Stir in broth, rice, peas, and 1/8 teaspoon 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 is cooked (165 degrees F). Top with parsley and bacon.

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