A one-pan meal is the way to go on a busy weeknight, right? Spicy, creamy, delicious and ready in 30 minutes! Try our Bread Pudding!
One Pan Chicken and Dirty Rice
Marinating the chicken thighs will lend more flavor to the dish. Trim extra fat and skin from the thighs. We also debone our chicken thighs. It just makes them way easier to eat. Place all the spices for the marinade in a small bowl and stir to combine. Drizzle the chicken with 1 tablespoon of olive oil. Rub the chicken to coat evenly with the oil, sprinkle the spice mixture over the chicken and rub to coat. Refrigerate for at least an hour (or more). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon of olive oil. Saute the andouille sausage until browned on both sides, transfer to a plate. Add the chicken thighs skin side down and brown on both sides until browned, about 2-3 minutes, transfer to a plate. Lower the heat to medium-low add the onion, bell pepper, and celery. Saute for about 3-4 minutes, until softened. Add the garlic, saute about 1 minute. Add the rice, chicken stock, Cajun seasoning, salt, and pepper. Stir and bring to a simmer. Place the chicken thighs and andouille sausage on top of the rice. Cover and simmer for 20 minutes or until the liquid is absorbed, rice is tender, and chicken is cooked through. You can use chicken breasts but the cooking time will vary. Garnish with diced green onions and parsley. Serve and enjoy this quick and flavorful One Pot Chicken and Dirty Rice! Try our Roasted Chicken with Dijon Cream Sauce.
