Pre heat a large pan or deep skillet on medium high

Season the chicken with Creole seasoning, and then dredge in the flour

Add ~3 tbsp olive oil to the pan

Brown both sides of the chicken, but you don’t need to cook it through

While the chicken is browning, chop the onion and mince the garlic

Remove the chicken and set aside on a plate

Add 2-3 more tbsp of oil and add the rice and onion. Spread this out, but don’t stir too much so that the rice can brown. Stir occasionally so that the rice can brown on all sides.

While the rice is browning, combine the Rotel and the chicken stock together.

Add the garlic and cook until the the flavor blooms.

Spread the rice/onions out evenly, sprinkle with a little more Creole seasoning, and then place the chicken pieces on top.

Pour the stock mixture into the pan around the chicken.

Bring to a simmer and then reduce to low and cover tightly.

Let cook for 20-25 minutes until the rice has absorbed all of the moisture.