Pan-Fried Cajun Chicken Thighs with Zucchini & Carrot Rice Pilaf

Directions

1. Warm a medium saucepan over medium heat.
2. While it heats, dice the onion into small pieces.
3. Melt a little butter in the pan and swirl to coat the bottom, then add onion, carrots, and a pinch of salt; cook, stirring occasionally, until the vegetables begin to soften, about 2–3 minutes.
4. Rinse and drain the jasmine rice under cold water, then wash and dice the zucchini.
5. Add the zucchini to the pan with the vegetables and cook, stirring occasionally, until they are tender, about 2–3 minutes more.
6. Pour in the rice and broth once the veggies are tender, stir to combine, and bring to a boil over high heat.
7. When the liquid boils, cover the pan, reduce heat to low, and simmer until the rice has absorbed the liquid, 15–18 minutes; then remove from heat and let rest, still covered, for 5 minutes.
8. Meanwhile, heat a nonstick skillet over medium heat.
9. Pat the chicken dry and season both sides with Cajun seasoning.
10. Once the skillet is hot, melt a small amount of butter, swirl to coat, and add the chicken; cook until the exterior is golden brown and the meat is cooked through, about 3–4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm, if needed.
11. To serve, spoon the rice pilaf onto plates and top with the Cajun chicken thighs.