Creamy Cajun Chicken & Rice

I became a cajun spice lover later on in life. Dabbled with sprinkling some on some buttered corn and became obsessed… then decided to venture out into this new spice land. I love cooking and love to experiment with new spices and methods.

So after tweaking a few things here and there, I landed on this and it was so flavorful and amazing.

Ingredients:

For the chicken:

• Chicken Thighs- Boneless or Deboned. * I deboned and left skin on

• Avocado oil

• Garlic Salt

• Paprika

• Cajun Seasoning

• 1 small chopped red onion

• 2 minced garlic cloves

• 1-2 Cups cooked white rice

  For the cream sauce:

• 4 TBSP butter

• 1 TBSP Garlic powder

• 1 TBSP Cajun seasoning

• 1 Cup Heavy Cream

Instructions:

• In a mixing bowl or ziplock bag, add chicken, paprika, garlic salt, and cajun seasoning and oil. Mix well and let sit as long as possible to overnight.

• In a stainless or cast iron pan, preheat and add 2 TBSP and 4 TBSP butter to pan. Place thighs in pan and let them get a nice crust on both sides.

• Chop up an onion and 2 garlic cloves and add them to the cast iron pan with butter. Cook until fragrant, making sure to scrape off the bits of flavor on the pan.

• Evenly spread the white rice in a pan or baking dish, add the chicken thighs.

• To make the sauce, add the butter, garlic powder, cajun seasoning, and heavy cream. Mix well and pour over the chicken and rice.

• Serve and enjoy!