One Pot Chicken and Dirty Rice

This is a staple in our home. So much flavor in one pot!

INGREDIENTS

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

Tbsp enough olive oil to make a paste, about 1

Rest of Dish:

2 Tbsp olive oil

1 link of andouille sausage sliced into 1/4" slices

4 bone-in skin on chicken thighs (I do boneless skinless and it works great!)

1 medium yellow onion diced

1 jalapeno pepper seeded and diced (I've done without this)

2 celery stalks diced

1/4 tsp cayenne pepper

pinch of red pepper flakes

salt and pepper to taste

1 C DRY long-grain rice

2 1/4 C Chicken stock or broth

sliced green onions for garnish

Minced fresh parsley for garnish (I haven't done this)

INSTRUCTIONS

Combine all marinade ingredients in a medium bowl and add chicken thighs to coat. Set aside

Preheat oven to 350 degrees F.

Add drizzle of Olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausageon both sides. Transfer to a plate.

Add chicken thighs, skin side down, and sear for 2-3 minutes per side, nice crispy skin.

Transfer chicken to plate with sausage and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave.

Lower heat MED-LOW and ad in chopped onion, jalapeno, and celery. Saute for about 2-3 minutes, until softened.

Add Cayenne, red pepper flakes, salt and pepper and stir.  

Add Rice and chicken stock, give it a stir, and let simmer for 1 minute.

Place chicken thighs and sausage on top of the rice, pour in juices on the plate as well, and return to a simmer and cover. 

Bake at 350 degrees for 35 minutes, covered.

Removed cover and bake another 10-15 minutes until liquid is absorbed into the rice.

Garnish if you'd like. 

ENJOY!

You can find the original recipe HERE.

Hidden Veggie Chicken and Rice

 This is a great way to use up your zucchini's you've been growing. You can also shred them and measure them in 2 Cups and bag them and store them in the freezer and pull out whenever you want to make this recipe. This is a huge hit among our whole family!

INGREDIENTS

5 Chicken Thighs
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
2 Cups Grated Zucchini
1 C Rice
1/2 tsp Garlic Powder
Salt, to taste
Pepper, to taste
1 1/2 C Chicken Broth

INSTRUCTIONS

Preheat oven to 400 degrees F.

Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.

On high, heat olive oil in an ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.

Grate both zucchinis with a box grater.

Add the grated zucchini into a pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.

Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temp reads 165 degrees F. I usually go off temp, and it seems to cook faster than 30 minutes. 

Remove chicken and broil 1-2 minutes to crisp skin even more (optional), I didn't even know this was a step until now...

Serve chicken on bed of rice mixture and enjoy!

Garlic Chicken and Veggie Stir Fry

Garlic Chicken and Veggie Stir Fry

1/2 cup soy sauce, divided 1/4 cup each

4 tsp minced garlic, divided 2 tsp each

6 Tbsp brown sugar, divided 3 Tbsp each

2 tsp sesame oil, divided 1 tsp each

1 pound chicken, cut into bite sized cubes

1 Tbsp olive oil

1 red bell pepper

1 yellow bell pepper

1 cup sugar snap peas

1 cup carrots, sliced

1 cup mushrooms, sliced

2 cups broccoli

1 can sliced water chestnuts

1/2 cup chicken broth

1 Tbsp cornstarch

chopped green onions and sesame seeds for garnish, optional

*Don't forget to start the rice!

In a small bow or cup mix together 1/4 c. soy sauce, 2 tsp garlic, 3 Tbsp brown sugar and 1 tsp sesame oil.

In a large skillet over medium high heat saute the chicken with the sauce until chicken in barely cooked through. Remove chicken and sauce to a bowl and cover to keep warm.

Add 1 Tbsp olive oil to skillet. Add all the veggies and saute until almost tender.

In the small bowl/cup from before mix together the remaining 1/4 c. soy sauce, 2 tsp garlic, 3 Tbsp brown sugar and 1 tsp sesame oil. Pour over veggies once almost tender and cook until the sauce has thickened.

Garnish with green onions and sesame seed. Serve over jasmine rice.

**For a meatless meal leave out the chicken portion of this recipe.