Description
Enjoy a flavorful and hearty one-pot meal with tender chicken thighs, spicy andouille sausage, and savory dirty rice all cooked together to perfection. This easy recipe combines robust spices, fresh vegetables, and perfectly cooked rice, making it an ideal comfort food for busy weeknights.
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 as needed)
Rest of Dish
- 2 Tbsp olive oil
- 1 link of andouille sausage sliced into 1/4 inch 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. Set aside to marinate for at least 10 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cook Sausage: Add a drizzle of olive oil to a Dutch oven and heat over medium-high heat. Brown the sliced andouille sausage on both sides, then transfer to a plate.
- Sear Chicken: Add chicken thighs, skin side down, to the same pan and sear for 2-3 minutes per side until crispy. Transfer chicken to the plate with sausage.
- Prepare Vegetables: Wipe out excess black bits from the pan with a paper towel, leaving browned bits and drippings. Lower heat to medium-low, add diced onion, jalapeno, and celery. Sauté for 2-3 minutes until softened.
- Season and Add Rice: Stir in cayenne, red pepper flakes, salt, and pepper. Add rice and chicken stock, giving it a good stir. Let simmer for 1 minute.
- Combine and Bake: Nestle the chicken and sausage back into the rice mixture, pouring in any juices from the plate. Cover the Dutch oven and bake in the preheated oven for 35 minutes.
- Finish Cooking: Remove the lid and bake for another 10-15 minutes until the liquid is absorbed and the rice is tender.
- Garnish and Serve: Garnish with sliced green onions and minced parsley before serving hot.
Notes
- For extra flavor, marinate the chicken longer, up to 2 hours.
- You can substitute chicken thighs with breasts if preferred, but thighs stay juicier during baking.
- Ensure rice is uncooked before adding to the dish to achieve the proper texture.
- Use a heavy-bottomed Dutch oven for even heat distribution and optimal results.
- Leftovers can be stored in an airtight container for up to 3 days and reheated easily.
Nutrition
- Serving Size: 1 plate
- Calories: 565
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg
