Quick Creole Chicken

Heat extra virgin olive oil in a large skillet over medium-high heat. Season the cubed chicken breasts with cajun seasoning to taste, then add to the hot skillet and cook until golden brown on all sides, approximately 5-7 minutes.

Remove the chicken from the skillet and set aside on a plate. In the same skillet, add the chopped onion, celery, and green pepper, stirring frequently until softened, about 3-4 minutes.

Add the chopped garlic to the vegetable mixture and cook for 1 minute, stirring constantly until fragrant.

Deglaze the skillet by pouring in the dry white wine, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half, approximately 2-3 minutes.

Return the browned chicken to the skillet. Pour in the chicken broth and add the can of diced tomatoes with their liquid, stirring well to combine.

Bring the mixture to a simmer and cook uncovered for 10 minutes, allowing the flavors to meld. Stir in the opened packet of success rice and the can of louisiana style beans.

Continue simmering for 5-7 minutes until the rice is tender and has absorbed the liquid. Add hot pepper sauce to taste if desired.

Taste and adjust seasonings as needed. Serve hot directly from the skillet or portion into individual bowls.