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!
Everyone loves a great one pot meal. Anytime you can lessen the amount of dishes that need washed, it’s a huge win. That’s the second reason why I love this one pot chicken and dirty rice SO much.
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!
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
This is one instance where I really 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.
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!
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
- enough olive oil to make a paste about 1 Tbsp, but this will vary from person to person
- 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!
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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.
Amber Dalaba says
This was a bit of work for my first time but I think I can get the hang of it. I made it for my family and my teens are telling everyone about it. It was a a little too spicy for us but next time I’ll dial it back. I used chicken tenderloins and it was absolutely delicious! My boys are already asking me to make it again.
Marz says
Yummy!!!! It had a bit too many steps for a weekday meal but once I started I was committed!!! I used boneless, skinless chicken cause I don’t enjoy skin but I browned it and it was worth it! I didn’t have celery so I subbed bell pepper and no jalapeno, I just added a ton of fresh garlic instead. After 35 minutes of being covered in the oven, my broth was evaporated to fluffy, creamy perfection! I topped with shredded cheese and diced red onion….yummmmmmmmmmm. I will forever make versions of this! Maybe even with some coconut milk? Hmm?
Joyce says
I made this for my adult grandchildren. Choose to made it on the milder recipe side, used chicken breast in place of thighs. I didn’t have a skillet/dutch oven type pan so assembled in a pan on top of the stove then placed the mixture in a baking dish to place in the oven. Followed directions for baking by covering the baking dish with foil. Served hot cornmeal muffins with butter and honey. The family really liked the meal, some had seconds on the rice and sausage, I will be making it again.
Ly Taylor says
This was amazing! I followed the direction to a tee, and it was delicious 😋
Heather says
This is a fantastic recipe! I have made this numerous times. I make it all in the pan like 5he recipe says, then I cook the veggies and rice ,pour into a Pyrex baking pan and cook the rest adding broth to make sure rice gets done.
Thanks for the great recipe.
Bernard says
Really simple and delicious
Kay S says
After this is done could it be put in a crockpot to keep warm until time to serve. It’s hot here and trying to use the oven early in the day
The Chunky Chef says
I haven’t tested keeping this warm in a slow cooker, so I can’t say for certain (although I think it should work well).
TJR says
Had to dumb down the hot spices to half and used green bell pepper instead of jalapeno because some friends do not eat spicy hot. I still loved the Chicken and Cajun rice recipe. I look forward to making it with the full spices when I make for myself. This recipe and the Southwest chicken and rice recipe both knocked my socks off. Great flavors.
Staci Crosby says
I have pancreatitis and I am so confused as to what I can and cannot eat any suggestions or recipes?
The Chunky Chef says
Unfortunately, as I’m not a health care professional, I can’t advise you on the specifics of your diet for pancreatitis. That would be best to discuss with your physician. I wish you all the best!
Cheyne Pena says
Fixed this up for my Cajun fiance and she was blown away, great recipe.
Faith R Lette says
The husband and I loved this! Will be doubling the sausage next time, but that’s personal preference 😉 Delicious!
Warren Young says
Great recipe for dirty rice with chicken and sausage 😋 👌. My wife and son thanks you to. I added a can of red beans- drained. Thanks
S says
Can you cook it just on the stovetop ?
The Chunky Chef says
I’ve not tested this recipe that way, so I can’t say for certain how well that would work.
Penny says
I cooked it the correct amount of time but the rice was hard. What did I do wrong?
Thanks!
Robyn says
I have made this many times always with outstanding results. I need to make double the recipe so do you think I should transfer the ingredients after cooking to a 9×13 dish to finish?
Crystal says
Amazing recipe! I’ve never gone through leftovers so fast! Tastes even better reheated!
Katherine says
I’m sure I’ve given this 5 stars before — am I allowed to give it 5 more? It deserves it!
This recipe is phenomenal. I’ve made it like 10 times and I’m always surprised by how delicious the complex spices are.
Anna Lawrence says
This recipe is amazing!!! Everyone at the table waved their napkins in the air (salute the chef!). I loved making it and they loved eating it! This will be a regular meal for us.
Anna Lawrence says
Is it ok to cook this in a large cast iron skillet?
The Chunky Chef says
Absolutely! If it has a tight-fitting lid, then you can use the recipe as usual. If not, you can substitute the lid for some aluminum foil 🙂
Penny says
Can I use a stainless steel dutch oven?
The Chunky Chef says
That should work 🙂
PattyInColorado says
I think this recipe is great and it now part of our regular rotation! I have made it according to recipe and one time I used cajun seasoning mixed with lemon juice and olive oil for the marinade. It was also good. Thanks you Amanda!