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Chicken thighs with cajun style dirty rice in a cast iron skillet
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5 from 4 votes

Chicken and Dirty Rice Skillet

Chicken and Dirty Rice Skillet Author: [email protected] Made Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main
Servings: 6
Author: Nikki Lee


Marinade Ingredients

  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 1/2 of a lemon, juiced
  • 1 tablespoon olive oil

Dish Ingredients

  • 6 chicken thighs , bone in
  • 12 ounces andouille sausage sliced
  • 1/2 Vidalia onion, , chopped
  • 2 celery stalks, chopped
  • 1/4 teaspoon cayenne pepper
  • 1 bell pepper, medium, diced
  • 1 1/2 cups uncooked long grain rice
  • 3 1/2 cups chicken stock or broth
  • salt and pepper to taste


  • Combine marinade in a bowl and toss chicken thighs. Let sit for 1/2 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.