INGREDIENTS
Marinade:
1 tsp salt
1 tsp garlic powder
1 1/2 tsp paprika
1/2 tsp pepper
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.
