ONE POT CHICKEN AND DIRTY RICE

ONE POT CHICKEN AND DIRTY RICE
From The Chunky Chef

• MARINADE:
• 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
• Tbsp enough olive oil to make a paste about 1
• REST OF DISH:
• 2 Tbsp Olive oil
• 1 link of andouille sausage sliced into 1/4" slices
• 4 bone-in skin on chicken thighs
• 1 medium yellow onion diced
• 1 jalapeno pepper seeded and diced
• 2 celery stalks diced
• 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
• 
  
• Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.Preheat oven to 350 degrees F.Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.Lower 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 and salt and pepper and stir.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 (pour in the juices that are left on the plate as well). Return to a simmer, then cover.Bake at 350 degrees for 35 minutes (covered).Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice Garnish with sliced green onions and minced parsley!