Step 1

In a small bowl, mix the paprika, salt, oregano, thyme, black pepper, garlic powder, onion powder, cayenne, and red pepper flakes.

Step 2

Do Ahead: The Cajun seasoning can be made 1 month ahead. Store in an airtight container at room temperature.

Step 3

In a small bowl, mix 1 tablespoon of the Cajun seasoning and 1 teaspoon of the oil to form a paste. Pat the chicken dry. In a medium bowl, massage the paste into the chicken with your hands.

Step 4

In a large deep skillet over medium heat, warm the remaining 1 teaspoon of the oil. Cook the chicken skin side down, turning once, for 5 to 7 minutes total, until browned (the chicken will continue to cook with the rice). Transfer to a plate; set aside.

Step 5

In the same skillet (do not wipe out) over medium heat, combine the onion, bell pepper, and celery; season with salt and pepper. Stir again to combine, add the butter, and cook for 2 to 3 minutes, until softened and translucent. Add the garlic and cook, stirring, for 1 to 2 minutes, until fragrant. Add 1 tablespoon of the Cajun seasoning and continue to cook, stirring, for 2 to 3 minutes, until heated through, fragrant, and well combined.

Step 6

Add the broth and rice. Give the mixture a good stir and bring to a boil. Reduce the heat to medium-low and bring to a simmer. Place the chicken and resting juices on top of the rice, cover, and continue to cook for 15 to 20 minutes, until the chicken is cooked through and the rice is tender.

Step 7

Fluff the rice with a fork. Garnish with the parsley and scallions.