Ingredients:
1 lb boneless, skinless chicken thighs or breasts
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 tbsp Cajun seasoning
2 tbsp Olive Us olive oil
1 yellow onion, diced
1 green bell pepper, diced|
2 celery stalks, diced
4–5 cloves garlic, minced
1 can (14–15 oz) fire-roasted diced tomatoes
1 tsp smoked paprika
1/2 tsp dried thyme
1/4 tsp cayenne
1/2 cup long-grain white rice
5 cups chicken stock
1 bay leaf
Juice of 1/2 lemon
Salt & pepper to taste
Chopped green onions, parsley or red chili flakes
Instructions:
Pat chicken dry and season with salt, pepper, and Cajun seasoning. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Sear chicken 4 minutes per side until browned (it does not need to be fully cooked). Remove and set aside.
In the same pot, add onion, bell pepper, and celery. Cook 5 minutes until softened, scraping up browned bits from the bottom. Add garlic and cook 30 seconds until fragrant.
Stir in the diced tomatoes and cook 4 minutes to let them reduce slightly. Add smoked paprika, thyme, and cayenne. Stir for 30 seconds to bloom the spices.
Add rice, chicken stock, bay leaf, and return the chicken (with juices) to the pot.
Bring to a gentle boil, then reduce to a simmer. Cover and cook 20 minutes, until rice is tender and chicken is cooked through.
Remove chicken, shred it, and return it to the soup. Stir in lemon juice. Taste and adjust seasoning as needed. Garnish with green onions, parsley or red chili flakes and serve hot.