Ingredients

• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 1/2 teaspoons Cajun or Creole seasoning, divided
• 1 medium yellow onion, diced
• 2 medium celery stalks, diced (about 2/3 cup)
• 1 medium green bell pepper, seeded and diced
• 1 1/2 cups long-grain white rice
• 2 cloves garlic, finely chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 cups whole or 2% milk
• 1/2 cup low-sodium chicken broth or water
• 4 medium scallions, thinly sliced

1. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Meanwhile, toss the chicken with 1 teaspoon of the seasoning. Add the chicken to the pot in a single layer and cook undisturbed until browned on the bottom, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. (Chicken will not be cooked through at this point.)
2. Add the onion, celery, and bell pepper to the pot and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, garlic, salt, black pepper, and remaining 1 1/2 teaspoons seasoning. Cook, stirring occasionally, until the rice is starting to toast and smell fragrant, 1 to 2 minutes.
3. Add the milk and broth or water and bring to a simmer, stirring occasionally so that the rice doesn't stick to the bottom. Return the chicken and any accumulated juices to the pot, stir to combine, and bring back to a simmer.
4. Reduce the heat to medium-low, cover, and simmer until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat, sprinkle with the scallions, and let sit covered for 5 minutes before serving.