Chicken Jambalaya

Ingredients:

• 700 g skinless and boneless chicken thighs, cut into pieces
• 2 tbsp. l. rapeseed oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 1 tbsp. minced garlic
• 1 tbsp. Cajun seasoning
• 1/4 tsp cayenne pepper
• 2 cups long grain rice
• 3 cups chicken broth
• 400 g diced tomatoes in their own juice
• 1 tbsp chopped parsley, for garnish

Preparation:

1. Heat 1 tablespoon of oil in a large, heavy-bottomed saucepan. Add the chicken, season with salt and pepper, and brown on both sides for about 7 minutes, adding more chicken to the pan in batches if necessary. Transfer the chicken to a plate.
2. Add the remaining tablespoon of oil, onion, pepper, and celery and cook until the vegetables are softened, about 5 minutes. Add the garlic, Cajun seasoning, cayenne pepper, salt, and pepper and stir. Stir in the rice.
3. Add the chicken back to the pan with the broth and tomatoes and season with salt and pepper. Bring to a boil, cover, and reduce heat. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. Serve the jambalaya with parsley as a garnish.