A hearty, flavorful dinner that combines spicy chicken sausage, rice, and a tantalizing blend of spices.
Ingredients
Scale:
1 lb Cajun chicken sausage, sliced
1 lb boneless, skinless chicken thighs, diced
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 cup corn (fresh or frozen)
1 ½ cups long-grain rice
3 cups chicken broth
2 tablespoons Cajun spice blend
1 teaspoon smoked paprika
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.
Add the sliced Cajun chicken sausage and cook until browned, about 5 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced chicken thighs. Cook for about 6-8 minutes or until they are no longer pink in the center. Season with salt and pepper.
Add the diced onion, red and green bell peppers, and minced garlic to the skillet. Sauté for another 4-5 minutes until the vegetables are tender.
Stir in the rice, Cajun spice blend, and smoked paprika, ensuring the rice is well-coated with the spices.
Pour in the chicken broth and bring the mixture to a boil. Then reduce the heat to low, cover, and let it simmer for about 15-20 minutes.
After 15-20 minutes, add the corn and the browned sausage back to the skillet. Stir gently to combine and cook for an additional 5 minutes.
Once the rice is tender, turn off the heat. Fluff the rice with a fork and garnish with fresh parsley. Serve with lemon wedges.
