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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 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 servings
Calories: 665 kcal
Course: Main Course , Others

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
  • enough olive oil to make a paste about 1 Tbsp, but this will vary from person to person
  • 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

    Cup of Yum
  1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.
  2. Preheat oven to 350 degrees F.
  3. 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.
  4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.
  5. 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.
  6. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.
  7. Add cayenne, red pepper flakes and salt and pepper and stir.
  8. Add rice and chicken stock, give it a stir, and let simmer for 1 minute.
  9. 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.
  10. Bake at 350 degrees for 35 minutes (covered).
  11. Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.
  12. Garnish with sliced green onions and minced parsley!

Nutrition Information

Calories 665kcal (33%) Carbohydrates 45g (15%) Protein 33g (66%) Fat 37g (57%) Saturated Fat 9g (45%) Cholesterol 159mg (53%) Sodium 1055mg (44%) Potassium 630mg (18%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 845IU (17%) Vitamin C 6mg (7%) Calcium 37mg (4%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 665

% 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.