Chicken Creole over Cajun Country Rice

Chicken Creole over Cajun Country Rice 

Ingredients:
2 tsp. Shurfine extra virgin olive oil, divided 
1 lb. boneless skinless chicken breasts, large diced 
1 Tbsp. Slap Ya Mama Cajun Seasoning, divided 
1 medium green bell pepper, chopped
1 cup yellow onion, diced
1 rib celery, chopped
2 garlic cloves, minced
1 can (14.5 oz.) Shurfine diced tomatoes, undrained
½ cup Shurfine chicken broth
1 Tbsp. minced fresh oregano
1  tsp. fresh thyme 
½ lemon, juiced
¼ tsp. Shurfine crushed red pepper flakes
Hot cooked Cajun Country Rice 
Minced parsley for garnish

Instructions:

1. In a dutch oven, saute chicken on medium-high heat in 1 tsp extra virgin olive oil until no longer pink. Add a tsp of Cajun seasoning and stir, then remove chicken from the pot using a slotted spoon and reserve. Add the remaining 1 tsp of olive oil followed by the green bell peppers, onion, celery, and garlic and saute until tender.
2. Add tomatoes, chicken broth, oregano, thyme, lemon juice, and red pepper flakes.
3. Bring to a boil, then reduce heat to simmer and cover for around 10 minutes.
4. Return the chicken to the dutch oven and incorporate it with the sauce. Continue to simmer for another 10 minutes. Add more chicken broth if it gets too dry.
5. Add additional Cajun seasoning to taste.
6. Serve over rice.
7. Top with parsley and serve with Slap Ya Mama Cajun Pepper Sauce if desired.