One-Pot Chicken and Dirty Rice
A hearty Southern-inspired dish made with golden chicken thighs, smoky sausage, and spiced rice, all cooked together in one skillet for maximum flavor and minimal cleanup.
Equipment
- Large oven-safe skillet or Dutch oven
- Wooden Spoon
Ingredients
Main Ingredients
- 4 bone-in, skin-on chicken thighs pat dry and seasoned
- 12 oz smoked andouille sausage sliced into rounds
- 1 cup long-grain rice uncooked
- 2 cups chicken broth
- 1 green bell pepper diced
- 1 onion chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp cayenne pepper optional, for heat
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Garnish
- Fresh parsley chopped
- Green onions sliced
Instructions
- Season chicken thighs generously with salt, pepper, and paprika.
- Heat skillet over medium-high heat with a drizzle of oil. Sear chicken thighs skin-side down until golden. Remove and set aside.
- Add sausage slices to the skillet. Cook until lightly browned, then remove and set aside with chicken.
- Sauté onion, bell pepper, celery, and garlic in the same skillet until softened and fragrant.
- Stir in rice, thyme, paprika, cayenne, and bay leaf. Toast for 1–2 minutes.
- Pour in chicken broth and bring to a simmer. Nestle chicken thighs and sausage back into the skillet on top of the rice.
- Cover and cook on low heat for 30 minutes, or until rice is tender and chicken is fully cooked.
- Remove from heat, fluff rice, and garnish with parsley and green onions before serving.
Notes
This recipe works beautifully with smoked turkey sausage or boneless chicken thighs if you prefer. Adjust spices to match your family’s heat tolerance.
