ONE POT CHICKEN AND DIRTY RICE

INGREDIENTS

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 tbsp 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 (i used breast)
1 medium yellow onion diced
1 bell pepper seeded and diced
1/4 Tsp cayenne pepper
salt and pepper to taste
1 cup DRY long-grain rice
2 1/4 cup chicken stock or broth
Minced fresh parsley for garnish

Combine all marinade ingredients in a medium-sized mixing bowl. Add chicken thighs and turn to coat. Set aside.

Directions:

1.Preheat oven to 350 degrees F.

2.Add a 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.

3.Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

4.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.

5.Lower heat to MED-LOW and add-in chopped onion and bell pepper. Saute for about 2-3 minutes, until softened.

6.Add rice and chicken stock, give it a stir and let simmer for 1 minute.

7.Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well).

8.Return to a simmer, then cover.

9.Bake at 350 degrees for 35 minutes (covered).
Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.

10.Garnish with sliced green onions and minced parsley!