This one pan meal is perfect for a busy weeknight and is even better served with roasted or grilled okra. We recommend using converted rice (also often labeled parboiled) in this recipe—it’s been partially cooked and means the rice won’t become mushy when cooking.
- Serves 4 to 6
- Active time 20 minutes
- Total time 50 minutes
- 2 packages MOINK chicken thighs (about 4 to 6 thighs)
- 1 package MOINK Cajun brats
- 1 Tbsp. Cajun seasoning
- 1 Tbsp. vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1½ cups converted rice
- 1½ cups chicken broth
- 1 (14.5-oz.) can diced tomatoes, undrained
- Chopped fresh parsley (optional)
- Thaw the chicken and the brats.
- Heat the oil in a Dutch oven over medium-high heat. Add the chicken and brown 2 to 3 minutes on each side. Remove the chicken from the pan.
- Add the sliced brats, onion, bell pepper, celery, and garlic to the drippings in the skillet. Cook 5 minutes or until the vegetables are tender and the brats are browned. Add the thyme, oregano, and rice, and cook 2 minutes.
- Add the broth and tomatoes. Nestle the chicken into the mixture and bring to a boil. Cover, reduce the heat to low, and simmer 20 to 25 minutes or until the chicken is done and the liquid is absorbed. Remove the pan from the heat and let stand 5 to 10 minutes. Sprinkle with parsley before serving, if desired.