Chicken and Dirty Rice Skillet
Chicken and Dirty Rice Skillet Author: Nikki@Soulfully 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
- 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
- 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.