One-Pot Chicken & Dirty Rice Recipe
One-Pot Chicken & Dirty Rice Recipe made with chicken thighs, andouille sausage, long-grain rice, chicken broth, onion, bell pepper, celery, jalapeño, and spices.
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Servings: 4
Ingredients
Marinade
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 tsp lemon juice
- 1 tbsp olive oil
Chicken and Dirty Rice
- 2 tbsp olive oil
- 1 link andouille sausage sliced 1/4-inch thick
- 4 bone-in, skin-on chicken thighs
- 1 yellow onion diced
- 1 jalapeño pepper seeded and diced
- 1 green bell pepper seeded and chopped
- 2 celery stalks diced
- 1/4 tsp red pepper flakes
- 1 c dry long-grain rice
- 2 1/4 c chicken broth
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh parsley minced, for garnish
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the marinade.
- In a medium bowl, combine the salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, red pepper flakes, lemon juice, and olive oil. Stir until fully combined.
Coat the chicken.
- Add the chicken thighs to the marinade and turn to coat evenly. Set aside while preparing the remaining ingredients.
Brown the sausage.
- In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the sliced andouille sausage and brown on both sides.
Remove the sausage.
- Transfer the browned sausage to a plate and set aside.
Sear the chicken.
- Place the chicken thighs in the Dutch oven, skin side down. Sear for 2 to 3 minutes per side, or until the skin is golden and crisp.
Remove the chicken.
- Transfer the seared chicken thighs to the plate with the sausage. The chicken will finish cooking in the oven.
Clean the pan as needed.
- Wipe out any blackened bits from the Dutch oven. Leave any browned pan drippings that are not burned, as they will add flavor to the rice.
Cook the vegetables.
- Reduce the heat to medium-low. Add the diced onion, diced jalapeño, chopped green bell pepper, and diced celery. Cook for 2 to 3 minutes, stirring occasionally, until the vegetables begin to soften.
Season the vegetables.
- Stir in the red pepper flakes, kosher salt, and freshly ground black pepper.
Add the rice and broth.
- Add the dry long-grain rice and chicken broth to the Dutch oven. Stir gently to distribute the rice evenly.
Bring to a simmer.
- Bring the rice mixture to a simmer over medium heat.
Return the chicken and sausage.
- Place the seared chicken thighs and browned sausage on top of the rice. Add any accumulated juices from the plate.
Cover and bake.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 35 minutes.
Finish baking uncovered.
- Remove the lid and continue baking for 10 to 15 minutes, or until the liquid is absorbed and the rice is tender.
Rest the dish.
- Remove the Dutch oven from the oven and allow the dish to rest for a few minutes before serving.
Garnish and serve.
- Garnish with minced fresh parsley and serve warm.
Notes
To make this One-Pot Chicken & Dirty Rice Recipe gluten free, verify that the andouille sausage and chicken broth are certified gluten free or clearly labeled gluten free. Confirm that all dried spices, seasonings, and packaged ingredients are free from gluten-containing additives. Long-grain rice is naturally gluten free, but check packaging for cross-contact warnings if needed. Use clean cookware, utensils, and cutting boards to prevent cross-contact with gluten-containing foods.