One Pot Chicken and Dirty Rice
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
665 kcal
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Course
Main Course, Others
One Pot Chicken and Dirty Rice
Description
One Pot Chicken and Dirty Rice combines marinated chicken thighs with andouille sausage cooked on the stovetop before simmering with rice and chicken stock in a covered oven-safe pot. The marinade includes paprika, cayenne, garlic powder, oregano, and lemon juice, lending complex spice and tang to the chicken. Sautéing onion, jalapeño, and celery adds savory and mildly spicy aromatics.
The seared chicken skin crisps before the oven cooking, ensuring each bite has texture beneath tender meat. Rice absorbs flavorful stock and meat juices while baking, resulting in the classic 'dirty rice' appearance and rich taste. The slow oven finish melds all ingredients, balancing heat from cayenne and red pepper flakes with the richness of andouille sausage.
This dish serves well as a complete meal without side dishes due to its blend of proteins, vegetables, and starch. Garnishing with fresh parsley and green onions adds a fresh contrast to the hearty base. Cooking the dish entirely in one pot reduces cleanup while locking in flavors throughout the cooking process.
Ingredients
- MARINADE:
- 1 tsp salt
- 1 tsp garlic powder
- 1 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp onion dried minced
- 1/2 tsp cayenne pepper
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- 1 tsp lemon juice
- olive oil about 1 Tbsp, but this will vary from person to person, enough to make a paste
- REST OF DISH:
- 2 Tbsp olive oil
- 1 andouille sausage sliced into 1/4" slices, link
- 4 chicken thighs bone-in; skin on
- 1 yellow onion diced, medium
- 1 jalapeno pepper seeded and diced
- 2 celery diced, stalks
- 1/4 tsp cayenne pepper
- red pepper flakes pinch
- salt to taste
- black pepper to taste
- 1 cup long-grain rice dry
- 2 1/4 cup chicken stock or broth
- green onion for garnish, sliced
- parsley for garnish, fresh, minced
Instructions
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 45g | 15% |
| Protein | 33g | 66% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 159mg | 53% |
| Sodium | 1055mg | 44% |
| Potassium | 630mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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