2 tablespoons extra virgin olive oil
1 pound boneless chicken thighs
2 tablespoons cajun seasoning
kosher salt and black pepper
6 tablespoons unsalted butter
1 lemon, sliced
2 Minute Rice Brown Rice
1/3 cup Peri Peri Sauce (See note below)
1 medium yellow onion, sliced
2 bell peppers, sliced
2 cups low sodium chicken broth
3 cloves garlic, chopped
1/2 cup fresh tenders herbs, oregano +
In a large skillet, combine the olive oil, chicken, and cajun seasoning, toss to coat. Set the skillet over high heat. Sear on both sides until golden, 3-5 minutes.
During the last 2 minutes of cooking, add 1 tablespoon of butter and lemon slices. Remove everything from the skillet and bake in the oven for 15 minutes on 380 degrees.
In the same skillet, Add the onion and peppers and continue to cook another 3-4 minutes, then pour 1/3 cup Peri Peri sauce and once it’s all combined add the 1.5 cups broth. Season with salt and pepper
Add your Minute rice and bring to a boil.
Slide the chicken, lemon slices, and any juices from the oven back into the skillet. Bring to a simmer. Cover the skillet and turn the heat down to the lowest setting possible.
Allow the rice dish to cook 5 minutes, until most of the liquid has cooked into the rice, but not all of it.
Meanwhile, melt together 5 tablespoons butter, the garlic, and a pinch of chili flakes. Stir in the mixed herbs.
Serve the chicken and rice drizzled with garlic butter and topped with fresh herbs.
Note: You can purchase Peri Peri sauce at your local grocery store or from Amazon. You can use any flavour or spice level you like in this recipe. I like using my homemade peri peri sauce which is not too
spicy but has a small kick.