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.
April says
I’ve sent this several times and don’t know why it’s not showing up under comments?
The Chunky Chef says
Hi April, we had to put our family pet down the other day, so I have been taking some time off. Comments have to be approved by me before they appear.
Vanessa says
Absolutely a delicious dish this is the second time I’m cooking it for my family. Love to add extra veggies bell pepper, kale, and carrots. I have a young one of my family so I do not add the jalapeno seems to be enough spice with all the other spices added. I also use jasmine rice super yummy turned out both timed.
April says
My daughter-in-law and I make this dish all the time, it’s a great go to for company too! We just cook extra chicken on a sheet Ian in oven, and put at least 6 pieces of chicken on top of rice. My question is though has anyone ever made it with brown rice instead of white rice? How would you adjust if needed the water and cooking time Etc. I’m worried about the fact that brown rice takes longer to cook that the chicken might get dried out. Hmmmm. I could use some help on this
The Chunky Chef says
I’m so glad you all love this dish! I haven’t tested this recipe with brown rice, only as written, but I think it would be okay with the same liquid amounts. The brown rice should take about 1 hour and 15 minutes covered, and 10 minutes uncovered. Since the chicken is cooking in the liquid, it shouldn’t get dried out, but you could always add the chicken partly through the covered cooking process if you’re worried about it.
LaWana says
Excited to be trying this tonight!
Mariah says
Honestly I came across this recipe on Pinterest and made it because I had the ingredients. When it came out I was AMAZED on how delicious the rice was. I wasn’t super happy with how the chicken came out so I think next time I’ll cook it on the side my way, but over all I give this a 5 star rating. We like heat so I doubled the jalapeño and cayenne pepper and man, this really hit the spot. Took everything in me to not eat the whole thing before my husband got home.
Mariah says
Me again! I just wanted to swing by and say I loved this recipe so much I figured out how to make it in my instant pot! The chicken comes out so tender and juicy, I’m OBSESSED.
iris says
Would you be willing to post how you made this in the Instant Pot?
Anonamoose says
Excellent, adaptable recipe. The first time we made it, for a crowd, we made the non-spicy version and it was a huge hit. Very flavorful even without the hot spices. Highly recommend letting the chicken marinate with the spice rub overnight, and adding a couple of bay leaves to the pot with the rice. The second time we made it, for ourselves, we tried the spicy version and found it too spicy for our taste (and we tend to like spicy food!). I also substituted basmati for long grain rice because I prefer the texture of basmati. In the future we’ll cut the spicy ingredients in half and I bet it’ll be perfect for us.
louise bourque skerry says
I made this many times, I love it. I find it a little bit spicy, so I only add half the spices.
Carrie gadson says
Can I cook this in the oven
The Chunky Chef says
The chicken really needs to be seared first, then cooked in the oven.
Sheena says
Do you think it would be ok if I go ahead and marinate the chicken thighs in the morning? I wanted to get that prep out of the way! Haha
And I made this already a few weeks ago and my husband and I loved it!!! So so good!!! Thank you!!!
The Chunky Chef says
I think that would work out just fine 🙂
Lashawnda says
Hi, I am confused between step 11 and 13, how long do you let it simmer (with the cover) on top of the stove before you put it in the oven for 35 mins.
I’ve never used a dutch oven but I am going to buy one. This looks delicious!!!
The Chunky Chef says
You don’t have to let it simmer for a certain amount of time, you just have to bring it back up to a simmer before adding it to the oven 🙂 I hope you love dutch oven cooking, it’s amazing!
Bradley says
FYI, this in No way dirty rice. Dish looks tasty but not even close to dirty rice.
The Chunky Chef says
Thank you, but I never claimed it was authentic in any way.
iris says
Why nit pick? Just saying….
michael martino says
Just wanted you to know your appreciated!! Excellent site, dynamite recipes, delicious food.. Keep rocking it!!
Much love!
JW says
Made this last night. OMG it was so good! Thank you for this recipe!
Traci says
Made this recipe and it turned great! Was wondering how you could double or even triple servings? I’d like to make for a party.
The Chunky Chef says
So glad you loved it!! I haven’t tested this, but I think making it in a large lasagna or roasting pan would work. Complete through step 10 in a large dutch oven or stock pot, then transfer everything to the big pan, and start back up with step 11 🙂
Sarah says
I’ve made this recipe several times and I ABSOLUTELY LOVE IT. I want to bring it to a work potluck and keep it warm. My thought is to cook it and then transfer to a crock pot and set on warm until the potluck. Do you have any tips for me?
The Chunky Chef says
SO happy to hear you love this recipe! I haven’t tested it, but I think that would work just fine 🙂
Sarah says
So, just in case anyone is looking for it- this recipe doesn’t keep well in a warm crock-pot. The rice changes texture. I would recommend keeping it in the fridge and reheating just before serving.
Sandy says
Fantastic recipe!! 2 nights in a town using one of your recipes and both were 5 stars! Easy to follow and super tasty!
Diane says
Thank you for posting this! I made it last night and it was great – the husband raved.
I used a
cajun spice mix and chicken breasts that I had on hand, as well as brown rice – it turned just fine.
I will be making it again.
CIndy Turner says
I’ve made this dish several times now and it’s always a huge hit! We are going camping for Thanksgiving and I’d like to make it one night for the group; but oven space is at a premium in travel trailers. Do you have some suggestions for finishing this in a crock pot?
The Chunky Chef says
So glad you love it!! I’ve never done it in the slow cooker… but it might work. What I would suggest is to brown the sausage and chicken, and cook onions and peppers as directed. Then move all the rice components, including the chicken stock, to the slow cooker. Lay the chicken thighs and sausage on top of the rice, cover and cook on LOW for 2-3 hours. I would check on the rice about halfway through cooking and see how it’s doing. If it’s dry, add a splash of chicken stock. You may have to play around with times, since all slow cookers are different and I didn’t develop and test this version myself. Good luck!
Catherine says
This is one of my favorite meals! Thank you! Any suggestions on making it Keto friendly? Want to sub out cauliflower rice but don’t know if I can cook it as long or if I should cook separately. Please help!
The Chunky Chef says
I haven’t tested this recipe with cauliflower rice, but to be on the safe side, I would probably cook it separately.
Teana says
Hi! Could I use chicken wings?
The Chunky Chef says
Hi Teana… I’m sure you can, but I can’t say for certain how long they’ll take.