Pre-heat your pan or skillet on medium high

Season the chicken with Creole seasoning, and then dredge or shake 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. Spread the rice out, but don’t stir so that the rice can brown. Stir once so that the rice can brown on the other side.

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

When the rice is brown add the onion and garlic and cook until the onion has softened, stirring regularly.

When the onion is done, spread the rice/onions out evenly, sprinkle with a little more Creole seasoning, and place the chicken on top.

Pour the stock mixture into the skillet 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.