14.5ozdiced tomatoescan or diced tomatoes with green chile, for extra spicy kick
1teaspooncajun spicemore if desired
½teaspoondried thyme
¼cupparsleychopped
Instructions
Season chicken with salt and pepper on both sides.
Next, heat oil in a large skillet or dutch oven over medium heat, add chicken and cook for 10-12 minutes, turning few times, until chicken is browned. Transfer onto a plate, cover to keep warm. Add sausage to the skillet cook until brown, about 5 minutes. Transfer onto a plate with chicken.
Now, to the same skillet add onion, bell pepper, celery and garlic, cook for 8-10 minutes, stirring few times.
Add rice, tomato paste and cayenne pepper, cook for 2 minutes, stirring few times.
Pour in chicken broth, 14.5 oz can of diced tomatoes, cajun spice and thyme, stir until everything is combined, if needed season with salt and pepper, to taste.
Return chicken and sausage back into the skillet, cover and cook on medium/low heat for 20 - 25 minutes, or until most of the liquid is absorbed and chicken is cooked thru.
Uncover and cook for 5 -8 minutes or until the sauce thickens. Garnish with parley.
Notes
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