Skip to the content Directions
- Cut tomatoes in half and remove seeds and fleshy center. Dice and set aside
- In a large pan, heat olive oil, add chicken when hot and allow each chicken breast to brown on each side. Remove chicken and set aside
- Over medium heat, add onion and a pinch of salt to the pan with the olive oil and chicken fat (left over from browning the chicken). Cook onions until they are translucent and soft
- Add the minced garlic and sauté for 2 minutes, followed by the tomato and cook for 5 minutes or until the tomato begins to soften slightly
- Place chicken back into the pan, along with Cajun Land Cayenne Pepper, Deep South Smoked Paprika, remaining salt, and chicken broth. Stir thoroughly, and ensure chicken breasts are evenly distributed in pan
- Cover pan and simmer over medium heat for 25 minutes, or until chicken is tender and has reached an internal temperature of 165°F
- Uncover pan and cook for another 10 minutes or until sauce is reduced by 50%
- Taste chicken and add additional salt, cayenne, and smoked paprika if needed
- Serve over cooked rice
- LAGNIAPPE: For additional Cajun flavor, sprinkle a little Cajun Land Cajun Seasoning with Green Onion on the chicken after it is plated
