One Pot Chicken and Dirty Rice

One Pot Chicken and Dirty Rice

Recipe by Sandra MyersCourse: MainCuisine: AmericanDifficulty: Medium


Prep time


Cooking time


Total time






  • 4 bone-in skin on chicken thighs

  • 1 cup DRY long-grain rice

  • 2 1/4 cup chicken stock or broth

  • 1 link of andouille sausage, sliced into 1/4″ slices

  • 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

  • 2 tbsp. olive oil

  • sliced green onions for garnish

  • minced fresh parsley for garnish

  • For Marinade
  • 1 1/2 tsp paprika

  • 1/2 tsp pepper

  • 1/2 tsp dried minced onion

  • 1/2 tsp cayenne pepper

  • 1/4 tsp red pepper flakes

  • 1/2 tsp oregano

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp lemon juice

  • 1 tbsp. olive oil


  • Gather all ingredients for marinade in a medium sized mixing bowl. Stir to combine. Add chicken thighs and turn to coat. Set aside.
  • Preheat oven to 350 degrees F.
  • Heat drizzle of olive oil in a Dutch oven over medium-high heat. Brown andouille sausage on both sides, then transfer to a plate.
  • Add chicken thighs, skin side down, and sear for 2-3 minutes per side until nicely crispy.
  • Transfer chicken to sausage plate. Drain with a paper towel. Leave brown bits and pan drippings.
  • Reduce heat to medium low. 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. Pour in rice and chicken stock, stir and simmer for 1 minute.
  • Place chicken thighs and sausage on top of the rice. Return to a simmer, then cover.
  • Bake for 35 minutes. Remove cover and bake for additional 10-15 minutes, until liquid is absorbed.
  • Garnish with sliced green onions and minced parsley. Serve!
One Pot Chicken And Dirty Rice
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