Description
This One Pot Chicken and Dirty Rice recipe combines flavorful seasoned chicken thighs, spicy andouille sausage, and savory rice cooked together in a single Dutch oven. Perfect for a hearty and comforting meal, it’s easy to prepare with minimal cleanup, making it ideal for busy weeknights or special gatherings.
Ingredients
Units
Scale
Marinade
- 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
- 1 Tbsp olive oil (or enough to make a paste)
Rest of Dish
- 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
- Marinate Chicken: Combine all marinade ingredients in a medium-sized mixing bowl. Add chicken thighs and turn to coat evenly. Let sit aside to absorb flavors.
- Preheat Oven: Set your oven to 350°F (177°C) to prepare for baking later.
- Cook Sausage: Heat a drizzle of olive oil in a Dutch oven over medium-high heat. Add sliced andouille sausage and cook until browned on both sides, then transfer to a plate.
- Sear Chicken: In the same Dutch oven, add chicken thighs skin side down. Sear for 2-3 minutes per side until the skin is crispy. Remove chicken and place on the plate with sausage.
- Prepare Vegetables: Wipe out excess black bits from the pan with a paper towel, leaving the flavorful drippings. Reduce heat to medium-low and add diced onion, jalapeno, and celery. Sauté for 2-3 minutes until softened.
- Add Spices and Rice: Stir in cayenne, red pepper flakes, salt, and pepper. Add rice and chicken broth, stir well, and simmer for 1 minute.
- Combine All Ingredients: Nestle the seared chicken thighs and sausage back into the rice mixture. Pour in any juices collected. Bring to a simmer.
- Bake: Cover the Dutch oven and bake in the preheated oven for 35 minutes. Then, uncover and bake for an additional 10-15 minutes until the rice has absorbed the liquid and is tender.
- Garnish and Serve: Garnish with sliced green onions and minced parsley, then serve hot.
Notes
- Ensure the chicken skin is crispy before baking for optimal texture.
- You can substitute chicken thighs with breasts, but thighs provide more flavor and moisture.
- Adjust spice levels by adding more or less cayenne and red pepper flakes according to taste.
- Leftovers reheat well; store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 1100 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
