Cajun Chicken & Rice
- 8 boneless chicken thighs, skins removed
- 1 lb. boneless skinless chicken tenders
- 4 t Cajun seasoning
- 1 1/2 t salt
- olive oil
- 32 oz. chicken broth
- 3 C uncooked brown rice
- 2 green peppers, coarsely chopped
- 2 red bell peppers, coarsely chopped
- 1 C finely chopped green onions
- 4 cloves garlic, minced
- 1 t dried thyme
- 1/2 t ground turmeric
Pat chicken dry. Sprinkle both sides with Cajun seasoning and salt. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned on both sides. Transfer to a plate.
Add chicken broth to skillet. Bring to a boil, scraping brown bits from the bottom of skillet. Pour into a greased roasting pan. Add broth, rice, peppers, onion, and spices. Stir well. Place browned chicken on top. Cover. Bake at 350 degrees for 80 minutes.
adapted from Incredibly Easy Gluten-Free Recipes
Tags: chicken, tomato-free