ONE POT CHICKEN AND DIRTY RICE

One Pot Chicken and Dirty Rice
Chicken thighs are cooked on top of a homemade dirty rice, which makes for the most flavorful Cajun-inspired dish you've ever had! Plus, all you need is one pot!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 683 kcal
Author The Chunky Chef

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
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 cup chicken stock or broth
Sliced green onions for garnish
Minced fresh parsley for garnish

Instructions

Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set asidPreheat oven to 350 degrees F.
Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.
Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.
Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.
Add cayenne, red pepper flakes and salt and pepper and stir.
Add rice and chicken stock, give it a stir, and let simmer for 1 minute.
Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.

Bake at 350 degrees for 35 minutes (covered).
Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.
Garnish with sliced green onions and minced parsley!