2 tbsp. canola oil $0.06
11/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces $4.49
1 medium yellow chopped onion $0.28
1 chopped green bell pepper $0.89
2 chopped stalks celery $0.30
1 tbsp. chopped garlic $0.05
1 tbsp. Cajun seasoning $0.33
1/4 tsp. cayenne pepper $0.03
2 cups long grain rice $0.60
3 cups chicken broth $1.20
1 (14-ounce) can diced tomatoes, with juice $0.99
1 tbsp. chopped fresh parsley $0.02
Kosher salt, to taste $0.00
Black pepper, to taste $0.00
Directions: In a large heavy-bottomed pot over medium-high heat, add the oil. Season chicken lightly with salt and pepper, and brown on both sides, about 5 minutes per side, working in batches if necessary. Remove the chicken to a plate. Add the onion, pepper and celery, and cook until the vegetables are soft and beginning to brown, about 6-8 minutes. Stir in the garlic, Cajun seasoning, cayenne, salt, and pepper. Return the chicken to the pot. Stir in the rice, add the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce heat to simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. Serve garnished with parsley.
Thanks Sandra Lee!
