Cajun Butter Chicken and Rice

Start off by heating a pan over medium heat. Add 1/2 a stick of butter. Once melted, add in the seasonings and mix. Toast the seasonings for a few minutes. Once the butter is bubbling and seasonings are toasted, add in the chicken and cook for about 3 minutes. After 3 minutes, set the chicken and all the drippings aside. Next turn the heat down to medium low. Add more butter to the pan and cook down the veggies until soft and translucent. Once the veggies are done, add the garlic and cook until fragrant. Then add the chicken back in, but save most of the drippings for later. Add some Worcestershire sauce and mix everything together. Next add the 2 cups of rice, and about 3 1/2 cups bone broth to the pan. Bring to a boil, then turn down to simmer and put the lid on to cook for about 20 minutes. While that cooks, put the drippings from the chicken into a pan over low heat. Add a few tbs of bone broth and bring to a low simmer. Cut the heat and add a few tbs of cold butter and you’ve got the butter sauce to drizzle over the finished dish.