But damn delicious‼️
This recipe omits the seafood but still is loaded with flavor.
I had to use up my striped bell pepper! I didn’t “feel like” acing knife cuts. 😜
And I went in different order, also coated rice before adding broth. Just little differences but same flavors.
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon Cajun seasoning
1 tablespoon oil
8 ounces cooked spicy sausage
2 medium yellow, green and or orange bell peppers, cut into bite-sized chunks
1 small red onion, chopped
1 stalk celery, chopped
1 tablespoon chopped garlic
2 14.5-ounce cans no-salt-added stewed tomatoes, undrained
1 cup chicken broth
2 bay leaves
1 cup uncooked rice
1 teaspoon hot sauce or more to taste
Coarsely snipped fresh Italian parsley, optional
In bowl, combine chicken and Cajun seasoning; toss to coat.
Heat oil in an extra-large cast-iron skillet over medium-high heat. Add chicken and sausage; cook 3 to 4 minutes or until chicken begins to brown, stirring frequently. Add sweet peppers, onion, celery and garlic; cook 2 more minutes.
Add tomatoes, breaking up large pieces of tomatoes with a spoon. Stir in chicken broth. Add the bay leaves and the rice. Cover and reduce the heat to medium-low. Cook until the rice is tender and all the liquid is absorbed, about 25 minutes. Remove the bay leaves, stir in hot sauce and serve sprinkled with parsley, if desired.
Adapted from “Better Homes and Gardens Skillet Meals”