One-Pot Chicken & Dirty Rice Recipe
A savory and comforting one-pot chicken & dirty rice recipe made with tender chicken thighs, smoky sausage, vegetables, and flavorful Cajun spices, baked together for the perfect hearty meal.
4 Servings
Ingredients
For the Marinade:
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
For the Chicken and Rice:
- 2 tablespoons olive oil
- 1 link andouille sausage sliced ¼-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
- ¼ teaspoon red pepper flakes
- 1 cup uncooked long-grain rice
- 2 ¼ cups chicken broth
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley minced, for garnish
Instructions
Prepare the Oven:
- Preheat the oven to 350°F (175°C).
Marinate the Chicken:
- In a medium bowl, combine salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, red pepper flakes, lemon juice, and olive oil. Add chicken thighs and coat thoroughly. Set aside to absorb flavors.
Brown the Sausage and Chicken:
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced andouille sausage and cook until browned on both sides. Remove and set aside.
- Place the chicken thighs, skin side down, into the same pot. Sear for 2–3 minutes per side until the skin becomes golden and crispy. Transfer to the plate with the sausage.
Cook the Vegetables:
- Reduce the heat to medium-low. Add the onion, jalapeño, bell pepper, and celery to the pot. Sauté for 2–3 minutes until softened. Stir in red pepper flakes, salt, and pepper.
Incorporate Rice and Broth:
- Stir the uncooked rice into the vegetable mixture. Add chicken broth and bring to a simmer. Nestle the browned chicken thighs and sausage on top of the rice, including any accumulated juices. Return the pot to a simmer.
Bake the Dish:
- Cover the Dutch oven and place it in the preheated oven. Bake for 35 minutes. Remove the lid and continue baking for an additional 10–15 minutes until the liquid is fully absorbed and the rice is tender.
Garnish and Serve:
- Remove from the oven, sprinkle with fresh parsley, and serve warm.
Notes
To make this dish gluten-free, ensure that the chicken broth and sausage used are certified gluten-free, as some varieties may contain additives or fillers with gluten. All other ingredients are naturally gluten-free.