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Home / Fall Recipes

One Pot Chicken and Dirty Rice

4.82
/5
55 minutes
330 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 09/18/2016

This post may contain affiliate links. Please read my disclosure policy.

One Pot Chicken and Dirty Rice | Spicy chicken thighs are cooked on top of a homemade dirty rice, which makes for the most flavorful Cajun-inspired dish you've ever had! Plus, all you need is one pot! #dinner #chicken #dirty rice #cajun #onepot #onepan #easyrecipe

This one pot chicken and dirty rice is a dish washing hater’s dream!  The chicken is cooked on top of the rice for the most flavorful dish ever!

Amazing Cajun-style flavors collide in this one pot chicken and dirty rice!  The crispy chicken, spicy andouille sausage and fluffy dirty rice… all made from scratch… make each bite a true explosion of flavor!

One Pot Chicken and Dirty Rice | Chicken thighs are cooked on top of a homemade dirty rice, which makes for the most flavorful Cajun-inspired dish you've ever had! Plus, all you need is one pot! | http://thechunkychef.com

Sooooo, dishes.  Who hates ’em?  *raises hand*  The amount of dishes I do on a weekly basis as I develop and test recipes out for the blog… man, it’s just astounding.  And thankfully, my husband is ah-mazing and washes the dinner dishes for me (I cook, he washes), but even so, I just despise them.  That’s the second reason why I love this one pot chicken and dirty rice SO much.  All you have to clean is ONE pot (well, plus the plate and mixing bowl).  Yay for less pans to wash!!!

One Pot Chicken and Dirty Rice | Chicken thighs are cooked on top of a homemade dirty rice, which makes for the most flavorful Cajun-inspired dish you've ever had! Plus, all you need is one pot! | http://thechunkychef.com

The first reason why I love this one pot chicken and dirty rice so much… is the FLAVOR!!  Yep, that deserves to be in all caps, because it’s. just. that. GOOD!  Even the leftovers will knock your socks off.  There really aren’t any surprise or secret ingredients to make it so good, it’s more about HOW it’s cooked.  The chicken and andouille cook on top of the rice, which means all the delicious juices go right down into the rice.  It’s like cooking the rice in a super concentrated chicken stock full of spices!

I used this cooking method from an amazing blogger, Nagi, from RecipeTin Eats, and just adapted it to these Cajun-style flavors!

One Pot Chicken and Dirty Rice | Chicken thighs are cooked on top of a homemade dirty rice, which makes for the most flavorful Cajun-inspired dish you've ever had! Plus, all you need is one pot! | http://thechunkychef.com

If you’re worried about the spice, you can totally customize it to your tastes.  Here’s how…

To Make it Hotter:

  • Don’t take the seeds out of the jalapeno
  • Add more than one jalapeno
  • Use more cayenne and red pepper flakes

To Make it Milder:

  • Use a green bell pepper instead of the jalapeno
  • Use less cayenne and red pepper flakes
  • Substitute regular smoked sausage for the andouille

One Pot Chicken and Dirty Rice | Chicken thighs are cooked on top of a homemade dirty rice, which makes for the most flavorful Cajun-inspired dish you've ever had! Plus, all you need is one pot! | http://thechunkychef.com

This is one instance where I realllllly love using my enameled dutch oven.  There will be baked on bits of food that will probably need soaking (which you can’t do with a regular cast iron), and it browns food like a dream.  I don’t have a fancy LeCreuset or Staub, but use my trusty Lodge pan… it works like a champ!  This is the one I have.

One Pot Chicken and Dirty Rice | Chicken thighs are cooked on top of a homemade dirty rice, which makes for the most flavorful Cajun-inspired dish you've ever had! Plus, all you need is one pot! | http://thechunkychef.com

Give this one pot chicken and rice a chance this Fall… I really think you’ll love the Cajun-style flavors!!  Simply put, you need this dish in your life!

Helpful Tools for This Recipe:

Lodge Enameled Cast Iron Braiser – This is my go-to pot for just about any dish like this… plus, cleanup is a dream!

Long Grain White Rice – I really like this brand!

 

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

One Pot Chicken and Dirty Rice | Chicken thighs are cooked on top of a homemade dirty rice, which makes for the most flavorful Cajun-inspired dish you've ever had! Plus, all you need is one pot! | http://thechunkychef.com

One Pot Chicken and Dirty Rice

4.82 from 174 votes
Author: The Chunky Chef
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Calories: 665
Servings: 4 servings
(hover over # to adjust)
Print Rate Pin
Chicken thighs are cooked on top of a homemade dirty rice, which makes for the most flavorful Cajun-inspired dish you've ever had! Plus, all you need is one pot!

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
  • 1/4 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

Instructions

  • 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!

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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One Pot Chicken and Dirty Rice | Spicy chicken thighs are cooked on top of a homemade dirty rice, which makes for the most flavorful Cajun-inspired dish you've ever had! Plus, all you need is one pot! #dinner #chicken #dirty rice #cajun #onepot #onepan #easyrecipe

One Pot Chicken and Dirty Rice | Chicken thighs are cooked on top of a homemade dirty rice, which makes for the most flavorful Cajun-inspired dish you've ever had! Plus, all you need is one pot! | http://thechunkychef.com

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Kristin says

    Posted on 4/16 at 4:06 pm

    Any way to make it using instant rice?

    Reply
    • The Chunky Chef says

      Posted on 4/18 at 3:21 pm

      I don’t advise using instant rice in this recipe, it doesn’t turn out well.

      Reply
  2. Kurt says

    Posted on 3/24 at 8:39 am

    Loved the recipe!! Made it several times already last time I also added shrimp along with the Chicken and andouille sausage and took it to a completely different level.

    Reply
  3. Katrina says

    Posted on 3/1 at 11:19 pm

    Made this pretty much as directed except: used boneless and (almost) skinless thighs, a random “hot” uncured sausage available at our grocery store, Jasmine rice, and veggie broth. I got distracted at the time I was supposed to remove the lid so not removed for the last 10 minutes of cooking and all turned out great! I would say this is really versatile dish. Thanks much! A perfect Mardi Gras treat!

    Reply
  4. Jennifer says

    Posted on 2/24 at 5:27 pm

    I have been making this dish for about 1 year. I use boneless chicken breasts or boneless chicken thighs, sweet peppers and basil. Big hit. Enough heat to keep the the teenager happy but not to much for us older folk.

    Reply
  5. dano says

    Posted on 2/12 at 6:05 pm

    I cheated and only did the rice, chicken and sausage but still a success.

    Reply
  6. Laney says

    Posted on 2/3 at 8:01 pm

    I make this all of the time with chicken breasts. It is a family favorite with lots of flavor and cooks up beautifully in either cast iron or enamaled cast iron!

    Reply
  7. Lori in Colorado says

    Posted on 1/30 at 2:48 pm

    Wondering if chicken breasts and thighs would work? Everyone loves something different here!

    Reply
    • The Chunky Chef says

      Posted on 1/30 at 10:34 pm

      I completely get it, we’re a mixed family when it comes to chicken cuts as well! You can use chicken breasts and/or boneless thighs instead of bone in thighs, just add the chicken to the pan about 15 minutes into the baking time since they won’t need as long to cook 🙂

      Reply
  8. Dave in NC says

    Posted on 1/29 at 11:15 am

    Fantastic dish! Part of my regular rotation and I typically double the recipe – cooked in a 6 quart Dutch oven.

    Reply
  9. Barbara VanDusen says

    Posted on 1/27 at 11:10 am

    This was super delicious. Spicy but not too. I used pork sausage instead of hamburger and green peppers. We loved it. Easy to make too.

    Reply
  10. Erika says

    Posted on 1/25 at 2:10 pm

    Can this be made with boneless / skinless chicken thighs?

    Reply
    • The Chunky Chef says

      Posted on 1/25 at 2:42 pm

      Yes, but since the chicken won’t need as long to cook, add them to the dish about 15 minutes into the baking time.

      Reply
      • Erika says

        Posted on 1/25 at 2:52 pm

        Awesome – thank you! and thank you for the quick reply. Chicken has been hard to find in my area and I picked up a pack of boneless/skinless thighs and had no idea what to do with them …now I do! lol

        Reply
  11. Walter Larsen says

    Posted on 1/23 at 11:12 pm

    Awesome recipe! I use kielbasa and it turns out great every time. Cool this in my Dutch oven when I camp out in the Utah desert and my friends always love this dish

    Reply
  12. Angel says

    Posted on 1/23 at 8:49 pm

    Hello,

    I plan on making this recipe this week, the andouille sausage I found is already cooked, I’d this ok? I wasn’t able to find it uncooked.

    Reply
    • The Chunky Chef says

      Posted on 1/23 at 10:03 pm

      The andouille sausage available in my area is smoked, so it’s already cooked as well, and it works just fine 🙂

      Reply
  13. Courtney Granata says

    Posted on 1/21 at 8:05 pm

    Can you use long grain brown rice instead of white rice?

    Reply
    • The Chunky Chef says

      Posted on 1/21 at 8:10 pm

      This recipe doesn’t work with brown rice of any kind, as it requires a different liquid to rice ratio and a much longer cooking time.

      Reply
  14. Kim says

    Posted on 1/17 at 9:09 pm

    This recipe is really well rated, and I have tried to make this for a long time with no success. Every time that I make this dish, the rice comes out very oily and mushy. What am I doing wrong? Please respond soon. I really want this dish to work out!

    Reply
    • The Chunky Chef says

      Posted on 1/17 at 9:57 pm

      Hmm, I’ve never had that happen, but a few things come to mind. Are you making any substitutions or changes? Even changing the type of rice will throw the recipe off. The other thing is have you checked that your oven is calibrated? I only ask because in our old house, I noticed I was having issues with baking things and it turns out our oven was over 50°F off! You could also try to reduce the amount of oil and broth a little to make it less mushy and oily.

      Reply
  15. Sarah says

    Posted on 1/4 at 6:42 pm

    Made this twice now. I LOVE it – super tasty and easy to make (…and i can’t cook)

    Reply
  16. Bunnye T. says

    Posted on 12/24 at 2:29 pm

    Very flavorful, and I did not change the recipe one bit! Thank you, Chef

    Reply
  17. Robyn says

    Posted on 12/23 at 11:26 pm

    Outstanding delicious craveable! Made this for my family and my son in law actually came down after we were all In for the night and polished off the rest! Thank goodness he’s a keeper anyway!

    Reply
  18. Duskin Deichl says

    Posted on 12/11 at 4:52 pm

    I have made this recipes probably ten times now. It’s inexpensive but tastes amazing. My family loves it so much!

    Reply
  19. Kelly Parsons says

    Posted on 11/15 at 7:45 pm

    My son who loves jambalaya made this on his last turn to cook dinner with me. It was amazing! One of the best recipes I’ve tried in a while.

    Reply
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