Cajun Chicken and Rice with Garlic Parmesan Sauce (Print Version)

Seasoned chicken thighs cooked with sautéed peppers, basmati rice, and fire roasted tomatoes, topped with creamy garlic Parmesan sauce.

# Ingredients:

→ For the Chicken and Rice

01 - 1 to 1.5 lbs boneless skinless chicken thighs (or breasts)
02 - Garlic powder, onion powder, black pepper, smoked paprika (to taste)
03 - Kinder's Buttery Poultry Blend (to taste)
04 - Slap Ya Mama Cajun seasoning (to taste)
05 - 1 tablespoon avocado oil
06 - 1 tablespoon butter
07 - 1/2 yellow onion, diced
08 - 1/2 each red, yellow, and green bell pepper, diced
09 - 6 to 7 cloves garlic, minced
10 - 1 tablespoon tomato paste
11 - 1 cup basmati rice (if using jasmine rice, cook longer)
12 - 14.5 oz can fire roasted diced tomatoes
13 - 1 to 2 teaspoons chicken bouillon (or 1 cube)
14 - 2 cups water (or use 2 cups chicken broth instead of bouillon and water)

→ For the Garlic Parmesan Cream Sauce

15 - 2 tablespoons salted butter
16 - 4 to 5 cloves garlic, minced
17 - 1 cup heavy cream
18 - 2 to 3 teaspoons Slap Ya Mama Cajun seasoning
19 - 3 oz freshly grated Parmesan cheese
20 - Salt and pepper to taste (if needed)

# Instructions:

01 - Season the chicken thighs generously with avocado oil, garlic powder, onion powder, black pepper, smoked paprika, Kinder's Buttery Poultry Blend, and Slap Ya Mama Cajun seasoning. Make sure the chicken is well coated - you don't need to measure precisely, just season it well!
02 - Heat the oil and butter in a large skillet over medium heat. Cook the seasoned chicken until browned on both sides and cooked through. Remove from the skillet and set aside.
03 - In the same skillet, sauté the diced onion and bell peppers for about 5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
04 - Stir in the tomato paste and cook for 2 to 3 minutes. Add the rice, fire roasted diced tomatoes, chicken bouillon, and water (or chicken broth). Stir everything together and bring to a boil.
05 - Cover the skillet and reduce the heat to low. Simmer for 12 to 15 minutes until the rice is tender and has absorbed the liquid.
06 - While the rice is cooking, make the cream sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream and Slap Ya Mama Cajun seasoning. Add the freshly grated Parmesan cheese and stir over low heat until the cheese is melted and the sauce is smooth. Taste and add salt and pepper if needed.
07 - Return the cooked chicken to the rice skillet. Pour the garlic Parmesan cream sauce over the top. Serve hot and enjoy this rich, creamy, Cajun-spiced goodness!

# Notes:

01 - Basmati rice cooks faster than jasmine rice - if using jasmine, add a few extra minutes of cooking time.
02 - You can use chicken broth instead of water and bouillon for even more flavor.
03 - Freshly grated Parmesan melts much better than pre-grated and makes the sauce creamier.
04 - Adjust the Cajun seasoning to your heat preference - start with less if you're not sure.
05 - Chicken thighs stay juicier than breasts, but either works in this recipe.
06 - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of cream or broth if needed.

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