Chicken & Dirty Rice
If you hate a lot of dishes to wash, you can make this chicken and dirty rice in one large cast iron pan. Cast iron should work best with this chicken and dirty rice because you need to transfer to the oven when done with the stove. Well, I think I used every dish I have to make this one pan chicken and dirty rice dish. I could not find my large cast iron pan, so I had to use a pan to cook the chicken, and sausage. After, I made this huge mess in the kitchen, I found my correct pan to use. Amazing how that works when It should have all been one pan. Oh well, it tasted wonderful, so I decided to share this amazing recipe.
The flavor of this chicken and dirty rice is amazing. I am not sure if it is because of the spices or that I cooked in a cast iron pan . You will need to have a deep dish pan that can go from stove to oven.
Chicken & Dirty Rice
Marinate The chicken:
- 1 tsp salt
- 1 tsp garlic powder
- 1 1/2 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp red pepper flakes
- 1 tsp lemon juice
- enough olive oil to make a paste
I marinated my chicken first thing in the morning and cooked in the late afternoon, I just kept it in the refrigerator all day.
- Olive oil (about 2 Tbsp)
- 1 Box of Roger Woods sausage, sliced into 1/4″ slices (or sausage of choice)
- Chicken thighs
- 1 medium yellow onion, diced
- 1 Bell Pepper, seeded and diced
- 1/4 tsp cayenne pepper
- salt and pepper, to taste
- 3 Cups Blue Ribbon Rice
- 3 Cans chicken broth
Make sure to marinade the chicken.
Preheat the oven to 350 degrees
Drizzle olive oil, brown sausage, and transfer to a plate. Brown the chicken thighs for 2 to 3 minutes, then transfer to a plate. Wipe out the pan of drippings, then add bell pepper, onion, add cayenne pepper, paprika. Simmer until soft on low heat. Add rice, chicken broth, stir and sit for about 1 minute. Add sausage, and chicken thighs on top of the rice. Simmer a few minutes covered. Then take the covered dish and place in the oven at 350 degrees for 35 minutes. Then remove the cover and cook for 15 more minutes for all the juice to dry out.
You can garnish with green onions, and parsley. You can spice up this dish by adding red pepper flakes, and instead of the bell pepper use a jalapeno. You can use any of your favorite seasonings should be fine to use. You can also either make a smaller portion or larger portion. I made a larger dish so we would have left overs and a day off from cooking.