One Pot Chicken And Dirty Rice
A flavorful and hearty dish combining chicken thighs, sausage, and seasoned rice, all cooked in one pot.
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.
Notes
For extra heat, increase the amount of cayenne pepper or red pepper flakes.