A flavorful and hearty Cajun-inspired dish that's perfect for a comforting meal.
Heat the butter in a large skillet over medium heat until melted.
Using unsalted butter allows you to control the salt level in the dish.
Add the chopped onion, minced garlic, diced celery, and chopped bell pepper to the skillet. Sauté until the vegetables are softened.
Cut the vegetables into uniform pieces for even cooking.
Stir in the diced tomatoes, uncooked rice, thyme, basil, cayenne pepper, and black pepper. Mix well to combine.
Toast the rice slightly in the pan for a nuttier flavor.
Pour in the chicken broth and add the hot sauce and bay leaf. Bring the mixture to a boil.
Stir occasionally to prevent the rice from sticking to the bottom.
Reduce the heat to low, cover the skillet, and let it simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
Check the rice occasionally and add a splash of broth if it looks too dry.
Meanwhile, cook the chicken breasts in a separate pan until fully cooked, then shred or dice them.
Cooking the chicken separately ensures it stays juicy and doesn't overcook.
Stir the cooked chicken into the rice mixture and let it heat through for a few minutes.
Taste and adjust the seasoning with more hot sauce or salt if needed.
Serve the dish hot, garnished with fresh parsley or green onions if desired.
Adding a garnish not only enhances the presentation but also adds a fresh flavor.
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