This Louisiana style Chicken and Dirty Rice Skillet will add a little Cajun spice to your week! This easy dish promises so much taste on a plate with andouille sausage, the trinity of veggies and with just the right spices and long grain rice all cooked in one skillet!
If you are looking for a one pan dish that you can serve from oven to table - look no further! This one gives you a little spice and a lot of flavor your family will love!
Chicken thighs have such juicy flavors, while the andouille sausage add spice and smokiness to the dish! It all just melds into the rice and becomes so flavorful and fluffy while it bakes.
This one is a fun Mardi Gras meal or a great meal to add into your monthly meal planning!
Want to add even more spice you can always substitute a jalapeno pepper in place of the bell pepper and tossing in some red pepper flakes or more cayenne pepper. Personally this is just right for my family as is, but I know a few people that want to be on "fire" when eating a Cajun inspired dish.
What you will need for Chicken and Dirty Rice:
To marinate the chicken thighs
- salt
- garlic powder
- paprika
- black pepper
- cayenne pepper
- oregano
- lemon juice
- olive oil
Dish Ingredients
- chicken thighs
- andouille sausage
- sweet onion
- celery
- bell pepper
- long grain rice
- chicken stock or broth
- salt and pepper to taste
Take the boring out of your weeknight meal and let the good times roll!
Here's how we make it!
Combine marinade in a bowl and toss chicken thighs. Let sit for ½ hour or while you are making the rest of the dish.
Preheat oven to 350°
In a cast iron skill (or pan that can go in the oven). Over medium-high heat brown sausage. Transfer to a plate a set aside.
Add chicken thighs, skin side down, and sear for 3 minutes on each side, or until crispy. Transfer to the plate with sausage.
Remove any burnt bits from pan. Leave drippings in pan, they give a lot of flavor to the dish. If you have to much grease left, remove all but about 2 tablespoons.
On medium low heat saute chopped onion, celery and bell pepper until softened, approx 2 to 3 minutes.
Add in cayenne, salt and pepper and stir.
Then add rice and stir. Then add in chicken stock, stir and let simmer for 1 to 2 minutes.
From the plate, add the chicken and sausage and their juices back to the pan on top of rice. Return to a simmer on stove. Then cover.
Transfer to oven and bake at 350° for 30 to 40 minutes.
Garnish with fresh parsley.
Chicken and Dirty Rice Skillet
Ingredients
Marinade Ingredients
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon oregano
- ½ of a lemon, juiced
- 1 tablespoon olive oil
Dish Ingredients
- 6 chicken thighs, bone in
- 12 ounces andouille sausage, sliced
- ½ Vidalia onion, , chopped
- 2 celery stalks, chopped
- ¼ teaspoon cayenne pepper
- 1 bell pepper, medium, diced
- 1 ½ cups uncooked long grain rice
- 3 ½ cups chicken stock or broth
- salt and pepper to taste
Instructions
- Combine marinade in a bowl and toss chicken thighs. Let sit for ½ hours or while you are making the rest of the dish.
- Preheat oven to 350°
- In a cast iron skill (or pan that can go in the oven). Over medium-high heat brown sausage. Transfer to a plate a set aside.
- Add chicken thighs, skin side down, and sear for 3 minutes on each side, or until crispy. Transfer to the plate with sausage.
- Remove any burnt bits from pan. Leave drippings in pan, they give a lot of flavor to the dish. If you have too much grease left remove all but about 2 tablespoons.
- On medium low heat saute chopped onion, celery and bell pepper until softened, approx 2 to 3 minutes.
- Add in cayenne pepper, salt and pepper and stir.
- Then add rice and stir. Pour in chicken stock, stir and let simmer for 1 to 2 minutes.
- From the plate, add the chicken and sausage and their juices back to pan on top of rice. Return to a simmer on stove. Then cover.
- Transfer to oven and bake at 350° for 30 to 40 minutes.
- Remove from oven and garnish with fresh parsley, if desired and serve.
Nutrition
Nutrition Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Find it over on Meal Plan Monday and Weekend PotLuck!
Sunni Baerwalde says
Trying this tonight!
Ashley says
Thank you for the recipe it’s very yummy!! But....How did you fit all of the ingredients in a skillet?! I had to switch from the cast iron and use a Dutch oven to fit all of it! Lol
Nikki - Soulfully Made says
Thank you Ashley! <3 I have a 12 inch cast iron that I use and it fit, sorry about that! A dutch oven works perfectly for this dish as well!
Faith says
Very good, fast, easy and inexpensive using pantry staples!! Thank you so much, really enjoyed it.
[email protected] says
Thank you Faith! I am so glad you enjoyed it! I usually have all these ingredients at home too! I so appreciate you stopping by and letting me know! Hope to hear from you again soon! Blessings, Nikki
DeEdra Renee Williams says
This was an awesome dish! Easy a quick. Made today for a nice Sunday dinner. Made enough for leftovers. Thanks for a great receipe! Will be adding to my meal rotation!
[email protected] says
Thank you so much! I am so glad you enjoyed it! Makes my day! Have a beautiful day!! Nikki
Richa Gupta says
This looks amazing, perfect for dinner!
[email protected] says
Thank you! My family loves this one! It's an easy dish to make too! Have a wonderful weekend! Blessings, Nikki
Lindsay @ The Live-In Kitchen says
Looks so flavorful!