One Pot Chicken and Dirty Rice

• Meat

  • 1 link Andouille sausage
  • 4 Chicken thighs, bone-in skin-on

• Produce

  • 2 Celery stalks
  • 1 tsp Garlic powder
  • 1 Green onions
  • 1 Jalapeno pepper
  • 1/2 tsp Onion, dried
  • 1/2 tsp Oregano
  • 1 Parsley, fresh
  • 1 Yellow onion, medium

• Canned Goods

  • 2 1/4 cup Chicken stock or broth

• Condiments

  • 1 tsp Lemon juice

• Pasta & Grains

  • 1 cup Rice, DRY long-grain

• Baking & Spices

  • 3/4 tsp Cayenne
  • 1 1/2 tsp Paprika
  • 1/2 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 1 pinch Red pepper flakes
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Enough olive oil to make
  • 2 tbsp Olive oil

Found on thechunkychef.com

Description

Directions

• Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn 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 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!