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.