One Pot Chicken And Dirty Rice: The Ultimate Comfort Food Recipe
Introduction to One Pot Chicken And Dirty Rice
Welcome to the world of comfort food! One Pot Chicken and Dirty Rice is a flavorful, hearty dish that brings a taste of Southern cooking right to your kitchen. Perfect for family gatherings or a cozy night in, this recipe combines tender chicken thighs, spicy sausage, and seasoned rice all cooked in one pot. Not only is it delicious, but it’s also simple to make, making it a go-to meal for busy weeknights.
A Personal Story Behind My One Pot Chicken And Dirty Rice Journey
Growing up, my family often gathered around the dinner table for hearty meals that brought us together. One Pot Chicken and Dirty Rice was a staple in our household, often prepared on Sundays when we would spend quality time together. The aroma of spices filling the air always made my mouth water and created lasting memories. Now, I love sharing this recipe with friends and family, passing down the tradition of comfort food that warms the heart.
What Makes This One Pot Chicken And Dirty Rice Recipe Special?
This recipe is special because it combines simplicity and flavor. The blend of spices provides a delightful kick, while the chicken and sausage add a savory depth. Cooking everything in one pot not only saves time on cleanup but also allows the flavors to meld beautifully. The result is a dish that is both satisfying and full of bold flavors, making it a favorite for anyone who tries it!
The Full One Pot Chicken And Dirty Rice Recipe
Ingredients
- 1 tsp salt
- 1 tsp garlic powder
- 1 1/2 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp dried minced onion
- 1/2 tsp cayenne pepper
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- 1 tsp lemon juice
- Olive oil (about 1 Tbsp)
- 2 Tbsp Olive oil
- 1 link of andouille sausage, sliced into 1/4″ slices
- 4 bone-in, skin-on chicken thighs
- 1 medium yellow onion, diced
- 1 jalapeno pepper, seeded and diced
- 2 celery stalks, diced
- 1/4 tsp cayenne pepper
- Pinch of red pepper flakes
- Salt and pepper to taste
- 1 cup dry long-grain rice
- 2 1/4 cups chicken stock or broth
- Sliced green onions for garnish
- Minced fresh parsley for garnish
Instructions
- In a medium mixing bowl, combine salt, garlic powder, paprika, pepper, minced onion, cayenne pepper, oregano, red pepper flakes, lemon juice, and enough olive oil to make a paste. Add chicken thighs, coat them with the marinade, and set aside.
- Preheat the oven to 350°F (175°C).
- Heat 2 Tbsp of olive oil in a Dutch oven over medium-high heat. Brown the andouille sausage slices on both sides, then transfer them to a plate. Tip: Make sure not to overcrowd the pot for even browning.
- Sear the chicken thighs, skin side down, for 2-3 minutes per side until crispy. Transfer the chicken to the plate with the sausage.
- Lower the heat to medium-low. Add diced onion, jalapeno, and celery to the Dutch oven. Sauté for 2-3 minutes until softened. Tip: Stir constantly to prevent sticking.
- Stir in cayenne, red pepper flakes, salt, and pepper.
- Add rice and chicken stock, stir, and let it simmer for 1 minute.
- Nestle the chicken thighs and sausage on top of the rice, along with any juices from the plate. Return to a simmer, then cover.
- Bake at 350°F (175°C) for 35 minutes (covered).
- Remove the cover and bake for another 10-15 minutes until the liquid is absorbed into the rice. Tip: Fluff the rice with a fork before serving.
- Garnish with sliced green onions and minced parsley before serving.
Serving Suggestions and Variations for One Pot Chicken And Dirty Rice
This dish is perfect on its own, but you can also serve it with a side salad or some crusty bread to soak up the delicious juices. For variations, try adding bell peppers or corn for a sweeter flavor, or increase the amount of cayenne pepper for extra heat. You can even substitute the chicken for shrimp or tofu for a different twist!
Frequently Asked Questions About One Pot Chicken And Dirty Rice
Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time as brown rice takes longer to cook.
Can I make this dish in advance?
Absolutely! This dish can be made a day ahead and reheats well.
Is this dish spicy?
If you prefer milder flavors, you can reduce the amount of cayenne pepper and red pepper flakes.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Enjoy the bold flavors of this spicy jambalaya for a comforting meal!
One Pot Chicken And Dirty Rice
Equipment
- Dutch oven Ideal for browning and baking dishes.
Ingredients
Main Ingredients
- 1 tsp salt
- 1 tsp garlic powder
- 1.5 tsp paprika
- 0.5 tsp pepper
- 0.5 tsp dried minced onion
- 0.5 tsp cayenne pepper
- 0.5 tsp oregano
- 0.25 tsp red pepper flakes
- 1 tsp lemon juice
- 3 Tbsp olive oil
- 1 link andouille sausage, sliced
- 4 pieces bone-in, skin-on chicken thighs
- 1 medium yellow onion, diced
- 1 medium jalapeno pepper, seeded and diced
- 2 stalks celery, diced
- 1 cup dry long-grain rice
- 2.25 cups chicken stock or broth
- 1 garnish sliced green onions
- 1 garnish minced fresh parsley
Instructions
- In a medium mixing bowl, combine salt, garlic powder, paprika, pepper, minced onion, cayenne pepper, oregano, red pepper flakes, lemon juice, and enough olive oil to make a paste. Add chicken thighs, coat them with the marinade, and set aside.
- Preheat the oven to 350°F (175°C).
- Heat 2 Tbsp of olive oil in a Dutch oven over medium-high heat. Brown the andouille sausage slices on both sides, then transfer them to a plate.
- Sear the chicken thighs, skin side down, for 2-3 minutes per side until crispy. Transfer the chicken to the plate with the sausage.
- Lower the heat to medium-low. Add diced onion, jalapeno, and celery to the Dutch oven. Sauté for 2-3 minutes until softened.
- Stir in cayenne, red pepper flakes, salt, and pepper.
- Add rice and chicken stock, stir, and let it simmer for 1 minute.
- Nestle the chicken thighs and sausage on top of the rice, along with any juices from the plate. Return to a simmer, then cover.
- Bake at 350°F (175°C) for 35 minutes (covered).
- Remove the cover and bake for another 10-15 minutes until the liquid is absorbed into the rice.
- Garnish with sliced green onions and minced parsley before serving.