Cajun Chicken & Dirty Rice Buddha Bowl

1.Preheat the oven to 375°F (190°C).

2.Rub the chicken thighs with Cajun seasoning and olive oil, ensuring they are well coated.

3.Place the chicken thighs on a baking sheet and bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).

4.While the chicken is baking, prepare the dirty rice. In a large skillet over medium heat, cook the diced andouille sausage until browned, about 5 minutes.

5.Add the chopped onion, green bell pepper, and celery to the skillet. Sauté until the vegetables are soft, about 5 minutes.

6.Stir in the minced garlic, smoked paprika, cayenne pepper, black pepper, and salt. Cook for an additional 1-2 minutes until fragrant.

7.Add the rice to the skillet, stirring to coat with the spices and sausage mixture.

8.Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

9.In a separate pot, bring water to a boil and add the chopped collard greens. Cook for 5 minutes until tender, then drain and toss with apple cider vinegar.

10.To assemble the Buddha bowl, divide the dirty rice among four bowls.

11.Top each bowl with a chicken thigh, a portion of collard greens, and a generous helping of pickled red onions.

12.Drizzle hot sauce over the top to taste and garnish with fresh parsley.

13.Serve immediately and enjoy the Southern flavors.