Season the Chicken: Start by patting the chicken dry with paper towels. Sprinkle Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper over both sides. Gently rub the spices into the chicken so every piece gets coated with flavor.
Brown the Chicken: Heat olive oil in a large skillet or deep pan over medium heat. Place the seasoned chicken into the hot pan and cook for about 4 to 5 minutes per side. The surface should develop a golden brown color. Remove the chicken and set it aside on a plate.
Cook the Aromatics: Using the same pan, add diced onion and bell pepper. Stir them around the pan for several minutes until they soften and release their natural sweetness. Add minced garlic and cook for another minute until the aroma becomes strong and inviting.
Toast the Rice: Pour the uncooked rice into the pan with the vegetables. Stir the rice gently for about one minute so the grains coat lightly in the oil and spices. This step helps the rice absorb more flavor during cooking.
Add Liquid and Seasoning: Stir in chicken broth and tomato paste, mixing well so the paste dissolves into the broth. Bring the mixture to a gentle simmer while scraping any flavorful bits from the bottom of the pan.
Return the Chicken to the Pan: Place the browned chicken pieces back into the skillet on top of the rice. Press them down slightly so they sit partially in the broth. This allows the chicken to finish cooking while the rice absorbs the flavorful liquid.
Simmer Until Rice Is Tender: Cover the pan with a lid and reduce the heat to low. Let everything cook for about 18 to 20 minutes. During this time the rice becomes tender and the chicken cooks through while sharing its flavor with the entire dish.
Finish and Fluff: Remove the lid and check that the rice feels soft and fluffy. Sprinkle chopped parsley over the dish and squeeze fresh lemon juice if desired. Fluff the rice gently with a fork before serving.
