In a small bowl, combine paprika, cayenne, onion powder, garlic powder, oregano, thyme, black pepper, kosher salt, and brown sugar. Whisk until evenly blended. Set aside.

For the Protein and Marinade

Prep and Marinate

Pat the chicken pieces dry with paper towels. Place in a bowl or zip-top bag. Add the olive oil, lemon juice, Worcestershire sauce, and hot sauce. Sprinkle about two-thirds of the Cajan spice rub over the chicken (reserve the remainder for cooking). Massage the marinade into the chicken so each piece is coated. Marinate at least 20 minutes at room temperature or up to 4 hours in the refrigerator.

Sear the Chicken

Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil. When shimmering, add the marinated chicken in a single layer (work in batches if necessary). Sear 3–4 minutes per side until golden brown; internal temperature should reach 160°F (71°C) since it will finish cooking in the sauce. Transfer seared chicken to a plate and tent loosely with foil.

For the Vegetable Sauté

In the same skillet, reduce heat to medium and add 1 tablespoon butter. When melted, add the sliced onion, green and red bell peppers, and celery. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes. Add minced garlic and the bay leaf; cook until fragrant, about 30 seconds.

For the Sauce

Stir in the reserved Cajan spice rub, scraping up any browned bits from the bottom of the pan. Add the tomato paste and cook 1 minute to deepen flavor.

Pour in the chicken stock and canned diced tomatoes with their juices. Stir to combine and bring to a gentle simmer. Add the additional Worcestershire sauce, hot sauce, and sugar. Taste and adjust salt or heat as needed.

Return the seared chicken (and any accumulated juices) to the skillet, nestling pieces into the sauce and vegetables. Reduce heat to low, cover partially, and simmer for 8–10 minutes, or until the chicken reaches 165°F (74°C) and the sauce thickens slightly.

Stir in the chopped parsley and sliced scallions just before removing from heat. Discard the bay leaf.

To Serve

Spoon cooked rice onto plates or a serving platter. Ladle the Cajan Special — chicken, vegetables, and sauce — over the rice. Garnish with extra chopped parsley and lemon wedges on the side. Serve hot.

Leftovers can be cooled and refrigerated for up to 3 days; reheat gently on the stovetop with a splash of water or stock to loosen the sauce.