One Pot Chicken & Dirty Rice
Sometimes you just want a dish that's simple but impactful -- this is that dish.
One Pot dishes are the undefeated champions of the kitchen, because sometimes you simply don't want to wash a lot of dishes. This is a fun recipe because you can really play around with the sausage you choose to feature in this dish, Spicy Mango Jalapeno smoked chicken sausage is my favorite way to eat this dish, but you could always do andouille sausage.
NICOLE IMAN PHOTOGRAPHY
One Pot Chicken & Dirty Rice
“This is the simple dish that we all deserve to have in our arsenal when we want to impress ourselves or someone easily"
It's a one pot dish, so that makes it easy but what makes it even easier is if you cook this Mise en place. You might be wondering what does mise en place mean? It's a french term for having all your ingredients measured, cut, peeled, sliced, grated etc. before you start cooking.
4 bone-in skin on chicken thighs - clean the chicken
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
1 Tbsp enough olive oil
2 Tbsp Olive oil
2 links of spicy mango with jalapeno smoked chicken sausage or andouille sausage - sliced into 1/4"
1 medium yellow onion - diced
2 celery stalks - dice
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
Sliced green onions - for garnish
Minced fresh parsley - for garnish
There won't be a-lot of steps or dishes for this one pot chicken dish.
1. Preheat oven to 350 degrees F.
Depending on how long it takes for your oven to heat up you might want to preheat the oven now so it's an easy transition from stovetop to oven cooking.
2. Clean the Chicken
Cleaning your chicken is a step that should never be overlooked because your protein is the star of the dish, so make sure it look it's best and then set aside. Combine all marinade ingredients in a medium sized mixing bowl, and add the chicken thighs and turn to coat.
3. Take out your Enamel Cast Iron Pan or Dutch Oven
Add 2 Tbsp of olive oil to the pan and heat over MED-HIGH heat. Brown the sausage of your selection on both sides, you want to get a good color, then transfer sausage to a plate. (make sure the plate is big enough to store the cooked chicken too, we're saving dishes here.)
4. Time to sear the chicken
Take your bowl of chicken marinade and bring it to the stove. Add the chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.
5. Transfer the chicken
Transfer the chicken to the plate with the sausage, and look at your pan. If you see black bits in the pan use a paper-towel and wipe it out. The brown bits and pan drippings are great to leave in for the flavor.
6. Time for the spices
Low the heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened. Add cayenne, red pepper flakes, salt and pepper and stir.
7. Final Stovetop steps
Add rice and chicken stock, give it a stir, and let simmer for 1 minute. Nestle chicken thighs and sausage on top of the rice, it's okay if some of the juices from the plate get into the pan. Return to a simmer, then cover.
8. Oven Time
Bake at 350 degrees for 35 minutes (covered) Remove the cover and bake for another 10-15 minutes, until liquid is absorbed into the rice. Garnish with sliced green onions and minced parsley.
I would love to see you attempt to recipe on social media #NicoleImanRecipe