Ingredients
Method
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and season with salt and black pepper. Cook until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened, about 3-4 minutes.
Stir in the rice, smoked paprika, Cajun seasoning, and dried thyme. Cook for another minute, allowing the rice to absorb the flavors.
Add the diced tomatoes (with their juice), chicken broth, and the browned chicken back into the pot. Bring to a gentle boil.
Reduce the heat to low, cover the pot, and let simmer for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and adjust seasoning if needed.
Serve hot, garnished with green onions and fresh parsley.
Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4