One Pot Cajun Chicken and Ricce

1 Season the chicken thighs with cajun seasoning, smoked paprika, salt and pepper.
2 In a large pot, heat olive oil over medium-high heat and sear the chicken thighs on both sides until golden brown. This step is to develop flavor; the chicken doesn't need to be fully cooked at this point. Remove the chicken and set it aside.
3 In the same pot sauté diced onion, bell peppers, tomato and minced garlic until softened.
4 Stir in the rice, Cajun seasoning, tomato paste dried thyme, smoked paprika, salt and pepper. Cook for a 2-3 minutes to toast the rice and spices.
5 Pour in the chicken broth and stir to combine.
6 Nestle the seared chicken thighs back into the pot.
7 Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is tender, and the chicken is cooked through. Ensure the internal temperature of the chicken reaches 165°F (74°C).
8 Once done, garnish with chopped green onions or fresh parsley.