12 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 teaspoon kosher salt
2 tablespoons unsalted tomato paste
1 1/2 teaspoons salt-free Cajun seasoni
1/4 teaspoon crushed red pepper
1 (8-ounce) container prechopped fresh onion, celery, and green bell
1 (3-ounce) andouille sausage link, diced
1 (28-ounce) container unsalted chicken stock
1 bay leaf
1 cup frozen cut okra, thawed
1 cup water
2/3 cup precooked brown basmati rice (such as Uncle Ben's Ready Rice)
3 tablespoons chopped fresh flat leaf parsley
Instructions
1. Heat a medium saucepan over high heat. Add oil
to pan; swirl to coat. Sprinkle chicken with salt.
Add chicken to pan; cook 3 minutes, stirring once.
Remove chicken from pan with a slotted spoon; set
aside. Add tomato paste and next 5 ingredients
(through bay leaf); cook 6 minutes or until
vegetables are tender, stirring frequently. Add
stock, okra, and 1 cup water; bring to a boil.
Return chicken to pan; stir in rice. Reduce heat,
and simmer 9 minutes. Remove pan from heat; stir
in parsley.