One Pot Chicken and Dirty Rice – A Flavorful, Hearty Cajun-Inspired Dish

This One Pot Chicken and Dirty Rice combines the rich flavors of Cajun-inspired spices, crispy chicken thighs, and spicy andouille sausage, all simmered in a single pot with fluffy rice. The chicken and sausage are cooked on top of the rice, allowing all their delicious juices and flavors to soak into the rice for a deeply flavorful, hearty dish. The rice is infused with seasonings like cayenne pepper, paprika, and oregano, making each bite savory and spicy. Whether you’re looking for a quick weeknight meal or an impressive dinner for guests, this one-pot dish will not disappoint!

Ingredients:

• For the Marinade:
  
  

  • 1 tsp salt
    
    

  • 1 tsp garlic powder
    
    

  • 1 ½ tsp paprika
    
    

  • ½ tsp pepper
    
    

  • ½ tsp dried minced onion
    
    

  • ½ tsp cayenne pepper
    
    

  • ½ tsp oregano
    
    

  • ¼ tsp red pepper flakes
    
    

  • 1 tsp lemon juice
    
    

  • Olive oil (about 1 tbsp, to make a paste)
    
    

• For the Dish:
  
  

  • 2 tbsp olive oil
    
    

  • 1 link andouille sausage, sliced into ¼" slices
    
    

  • 4 bone-in, skin-on chicken thighs
    
    

  • 1 medium yellow onion, diced
    
    

  • 1 jalapeno pepper, seeded and diced
    
    

  • 2 celery stalks, diced
    
    

  • ¼ tsp cayenne pepper
    
    

  • Pinch of red pepper flakes
    
    

  • Salt and pepper to taste
    
    

  • 1 cup dry long-grain rice
    
    

  • 2 ¼ cups chicken stock or broth
    
    

  • Sliced green onions (for garnish)
    
    

  • Minced fresh parsley (for garnish)
    
    

Directions:

1. Combine all the marinade ingredients in a bowl. Add the chicken thighs and coat evenly. Let them marinate while you prepare the rest of the dish.
   
   

2. Preheat the oven to 350°F (175°C).
   
   

3. In a large pot or enameled Dutch oven, heat the olive oil over medium-high heat. Brown the sausage slices on both sides, then remove from the pot and set aside.
   
   

4. Add the marinated chicken thighs, skin-side down, and sear for 2-3 minutes per side until golden and crispy. Remove from the pot and set aside.
   
   

5. In the same pot, reduce the heat to medium-low and add the diced onion, jalapeno, and celery. Sauté for 2-3 minutes until softened.
   
   

6. Add the cayenne, red pepper flakes, salt, and pepper, stirring to combine.
   
   

7. Add the rice and chicken stock to the pot, stirring well. Let it simmer for 1 minute.
   
   

8. Nestle the seared chicken thighs and sausage slices on top of the rice, pouring any juices from the plate into the pot.
   
   

9. Bring the dish to a simmer, cover, and bake in the preheated oven for 35 minutes.
   
   

10. Remove the cover and bake for an additional 10-15 minutes until the liquid has absorbed and the rice is tender.
    
    

11. Garnish with green onions and parsley before serving.
    
    

Nutritional Value (per serving):

• Calories: 575 kcal
  
  

• Carbohydrates: 52g
  
  

• Protein: 34g
  
  

• Fat: 29g
  
  

• Saturated Fat: 8g
  
  

• Cholesterol: 85mg
  
  

• Sodium: 890mg
  
  

• Potassium: 785mg
  
  

• Fiber: 3g
  
  

• Sugar: 3g
  
  

• Vitamin A: 12%
  
  

• Vitamin C: 30%
  
  

• Calcium: 6%
  
  

• Iron: 15%