Name: Pan-Fried Cajun Chicken Thighs with Zucchini & Carrot Rice Pilaf
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 1 ½ cups jasmine rice; 1 ½ (283 g) bags shredded carrots; 1 ½ medium yellow onions; 3 medium zucchini squash; butter, unsalted; Cajun seasoning; salt

Pan-Fried Cajun Chicken Thighs with Zucchini & Carrot Rice PilafPan-Fried Cajun Chicken Thighs with Zucchini & Carrot Rice Pilaf — a 45-minute lunch recipe with 9 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

1 ½ cups jasmine rice

1 ½ (283 g) bags shredded carrots

1 ½ medium yellow onions

3 medium zucchini squash

butter, unsalted

Cajun seasoning

salt

Instructions

Preheat a large pot over medium heat.

While the pot heats up, peel, halve, and small dice onions.

Once the pot is hot, add butter and swirl to coat the bottom. Add onion, carrots, and salt. Cook, stirring occasionally, until starting to soften, 3-4 minutes.

Meanwhile, wash, dry, trim, and small dice zucchini. Add to the pot and cook, stirring occasionally, until veggies are tender, 3-4 minutes more.

While the veggies are cooking, using a strainer or colander, rinse the rice under cold, running water.

When the veggies are tender, add rice and broth to the pot, stir to combine, and bring to a boil over high heat.

Once the liquid comes to a boil, cover the pot and reduce heat to low. Cook rice pilaf until liquid is fully absorbed, 15-18 minutes. Once done, remove from heat and let it stand, still covered, for 5 minutes.

Meanwhile, preheat a large skillet over medium heat.

While the skillet heats up, pat the chicken dry with paper towels and place on a plate; sprinkle with Cajun seasoning on both sides.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate and cover with aluminum foil to keep warm.

To serve, divide rice pilaf and chicken between plates or bowls. Enjoy!

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