Chicken And Dirty Rice Was Meant For One Pot Cooking

The reason why chicken and dirty rice was meant for one-pot cooking has to do with the flavor. When you take ingredients such as chicken thighs and rice. Two ingredients that usually take a little while to cook, and cook them slowly along with all of your other ingredients the flavors intensify during the cooking process.

Think about the slow cooker for a second. Remember how I mentioned the appeal which is simplicity? Well, the other reason people love using a slow cooker is how amazing the food taste when it’s finally ready. Pretty much everything you cook slowly, taste amazing.

You will fall in love with this chicken and dirty rice because thanks to one pot cooking, every tiny bit of flavor are retained and absorbed by the rice and the chicken. No tiniest amount of flavor will be wasted making this meal one of the best you have ever made.

Give the recipe a try and let us know what you think.

Ingredients

The 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)

The rest of the dish

• Olive oil (about 2 Tbsp)
• 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

Instructions

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!

Recipe source: The Chunky Chef

Photo source: The Recipe Critic