Before you begin cooking, marinate the chicken pieces in Cajun seasoning and olive oil. This step infuses the meat with a delightful blend of spices, ensuring a flavorful end result.

In a large skillet, sauté the bell peppers, onions, celery, and garlic until they become tender and aromatic. This forms the flavorful base of the dish.

Next, brown the marinated chicken pieces in the skillet. This not only seals in the flavors but also adds a wonderful depth to the dish.

Once the chicken is golden brown, add the long-grain white rice to the skillet. Stir it well, allowing the rice to absorb the flavors from the chicken and vegetables.

Add the chicken broth, then boil the dish until the rice is cooked and has absorbed all the flavorful ingredients. The difference between Ray Mack’s recipe and the others is the slow cooking method.