Juicy chunks of chicken thighs simmered in a seasoned, spicy tomato sauce and served over steamed rice.
Course Main Course
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Heat a high sided skillet over medium heat and add the butter.
Add the chicken and brown on each side (1-2 minutes per side). Remove and set aside.
Add the onions, green pepper and celery to the skillet and cook until softened about 2 minutes.
Add the pepper, bay leaf, Cajun seasoning, Worcestershire sauce, and hot sauce and stir together.
Stir in the diced tomatoes and tomato paste.
Add the stock and chicken and bring to a simmer for 15-20 minutes.
Serve over steamed white rice garnished with green onions.
- Add ¼ to ½ teaspoon cayenne pepper if you want some extra heat. You can also add in diced serrano or habanero peppers for extreme heat.
- Adjust the amounts of Cajun seasoning to taste - you may need to add more if using unsalted chicken stock.
- For the best steamed white rice, try this instant pot jasmine rice recipe (you can just substitute long grain white rice for the jasmine)
- You can use either Cajun or Creole seasoning here - they are very similar.
Serving: 1cup | Calories: 228kcal | Carbohydrates: 5g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 217mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 21mg | Calcium: 24mg | Iron: 1mg