marinate chicken

• Spice - In a small bowl, combine the cajun spice with the brown sugar, salt, and pepper - set aside.
  4 tbsp Cajun spice, 2 tbsp Brown sugar
• Marinate - Generously sprinkle the chicken on both sides with the prepared cajun spice. Let marinate for 30 mins up to 8 hours in the fridge.
  1/4 tsp Pepper, 1/4 tsp Kosher salt
• Brown chicken - In a skillet, on medium heat, add 1 tbsp oil and 1 tbsp butter. Add the chicken pieces and browned on both sides. Remove from the skillet and keep warm.
  2 tbsp Olive oil, 2 tbsp Butter, 6 Chicken thighs
• Sauté - To the same pan, add the remaining oil and butter. Saute onions and garlic until onions are translucent.
  1/2 large Onions, 1 tsp Garlic
• Rice - Add the rice, followed by the cajun spice and tomato paste. Mix until everything is well combined. Add the chicken broth and season with salt and pepper.
  1 cup Long -grain rice, 1 tbsp Cajun spice, 1 tbsp Tomato paste, 1 cup Chicken broth, 1/2 tsp Kosher salt, 1/4 tsp Black pepper powder
• Chicken - Return the chicken to the pan. Add the coconut cream and cilantro.
  1/4 cup Coconut cream, 1/4 cup Cilantro
• Simmer - Bring to a boil, then reduce heat to a minimum low. Cover and cook on low for 20 minutes. Turn the heat off and let the rice rest for another 10 minutes.

  Pro tip - The lid traps steam, ensuring the rice cooks evenly and absorbs all the flavors.
• Serve - After resting, fluff the rice with a fork. Garnish with freshly chopped cilantro. You can also sprinkle fresh lemon juice on top for a refreshing touch.