When I first made this one pot chicken and dirty rice recipe, I couldn’t believe how much flavor came together in such a simple dish! The savory, spicy blend of chicken, sausage, and rice cooked all in one pot made cleanup a breeze, and the result was satisfying and comforting.
My family loved it so much that it’s now on our regular rotation! With just a bit of prep and the right balance of spices, you, too, can enjoy this Cajun-inspired meal. Trust me, it’ll leave everyone asking for seconds.
Credit: asiliglam
Ingredients
Here’s what you’ll need to make this flavorful one pot dish. Each ingredient plays a vital role in building up layers of taste and texture.
- 1 tsp salt – Essential for seasoning the chicken marinade.
- 1 tsp garlic powder – Adds a robust, savory note.
- 1 ½ tsp paprika – Brings slight sweetness and color.
- ½ tsp ground black pepper – A balanced base of spice.
- ½ tsp dried onion flakes – Enhances the aromatic depth.
- ½ tsp cayenne pepper – Gives a little heat.
- ½ tsp dried oregano – Adds herbaceous complexity.
- ¼ tsp red pepper flakes – More heat for extra zing.
- 1 tsp lemon juice – Helps tenderize and brighten flavors.
- 1 tbsp olive oil (adjust as needed) – Combines with other marinade ingredients to create a paste.
- 2 tbsp olive oil – For cooking the sausage and vegetables.
- 4 bone-in, skin-on chicken thighs – Create crispy skin and flavorful juices.
- 1 andouille sausage link, sliced – Adds the classic Cajun spice.
- 1 medium yellow onion, diced – A savory base for the dish.
- 1 jalapeño, diced (seeds removed for less heat) – Adds a bit of spiciness.
- 2 celery stalks, diced – Traditional in Cajun cooking for texture and flavor.
- ¼ tsp cayenne pepper – Further enhances the kick.
- A pinch of red pepper flakes – Optional, for those who love heat.
- Salt and pepper to taste – Balances and enhances all flavors.
- 1 cup uncooked long-grain rice – Holds up well to cooking without getting mushy.
- 2 ¼ cups chicken stock – Infuses the rice with richness.
- Sliced green onions and fresh parsley – Perfect garnish to brighten the dish.
Note: This recipe makes about 4 generous servings.
Variations
Looking to tweak the dish to suit your preferences or dietary needs? Check out these ideas!
- Dairy-Free: The recipe already ticks this box, so no adjustments needed!
- Less Spicy: Substitute green bell pepper for jalapeño and use smoked sausage instead of andouille. Reduce cayenne pepper and red pepper flakes for milder flavors.
- Vegetarian: Use vegetable broth and add diced mushrooms, tofu, or a plant-based sausage alternative.
- Flavor Add-ins: Toss in diced tomatoes or sprinkle smoked paprika for a richer, deeper flavor.
You can also enjoy a comforting Chicken Biryani Recipe for another satisfying meal idea.
Cooking Time
This dish is quick to prepare and doesn’t take long to cook!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Equipment You Need
To make this recipe, you’ll only need a handful of kitchen items.
- Cutting board and knife – For prepping vegetables and sausage.
- Mixing bowl – To marinate the chicken.
- Large Dutch oven or oven-safe skillet – Perfect for sautéing, simmering, and baking the dish.
- Wooden spoon – For stirring ingredients without scratching your cookware.
- Measuring cups and spoons – To ensure accurate measurements.
How to Make One Pot Chicken and Dirty Rice?
Step 1: Marinate the Chicken
Start by preparing the chicken marinade. Combine the salt, garlic powder, paprika, black pepper, dried onion flakes, cayenne, oregano, red pepper flakes, lemon juice, and olive oil in a medium bowl. Stir until a thick paste forms, then coat the chicken thighs thoroughly. Set aside to absorb the flavors while you prepare other ingredients.
Step 2: Sauté the Sausage
Heat a drizzle of olive oil in a Dutch oven over medium-high heat. Brown the andouille sausage slices on both sides, creating a caramelized surface for bold flavor. Remove and set them aside on a plate.
Step 3: Crisp the Chicken
Using the same pan, sear the marinated chicken thighs skin-side down. Cook until the skin turns golden and crispy, about 2-3 minutes per side. Remove the chicken and set it aside with the sausage.
Step 4: Cook the Vegetables
Lower the heat to medium-low and add diced onion, jalapeño, and celery to the Dutch oven. Sauté for 2-3 minutes until softened. Sprinkle cayenne pepper, red pepper flakes, and a touch of salt and pepper over the vegetables to intensify the flavors.
Step 5: Add the Rice and Broth
Pour the uncooked rice into the pan, stirring to coat the grains in the vegetable and spice mixture. Then, pour in the chicken stock. Allow the mixture to simmer for one minute to start absorbing flavors.
Step 6: Assemble and Bake
Nestle the browned chicken thighs and sausage slices on top of the rice, pouring any collected juices over the dish. Cover the Dutch oven and bake in a preheated oven at 350°F for 35 minutes. Uncover and bake for another 10-15 minutes, until the liquid is fully absorbed.
Step 7: Garnish and Serve
Remove the dish from the oven and garnish generously with fresh parsley and green onions. Serve it straight from the pot for an inviting, rustic presentation!
Credit: thechunkychef
Additional Tips for Making This Recipe Better
From experience, these tweaks can make this dish even more spectacular!
- If you like extra crispy chicken skin, broil for 2-3 minutes at the end of cooking.
- Season the chicken aggressively; some flavor will mellow during cooking.
- Use good-quality stock for better rice flavor.
- Avoid over-stirring the rice to maintain texture.
If you’re in the mood for something zesty with a touch of heat, you might enjoy the bold and tangy Chicken Scarpariello Recipe too.
How to Serve One Pot Chicken and Dirty Rice
Presentation matters! Serve directly from the pot for an eye-catching family-style display. Pair it with a simple green salad or sautéed veggies for balance. A side of buttery cornbread complements the Cajun-inspired flavors beautifully. For garnish, sprinkle a little extra parsley and green onions just before serving.
Nutritional Information
This dish offers a blend of protein, carbs, and fats for a satisfying meal.
- Calories: 665 per serving
- Protein: 35g
- Carbohydrates: 30g
- Fat: 40g
Make Ahead and Storage
Here’s how to make your one pot chicken and dirty rice work for your schedule.
- Storing Leftovers: Transfer to an airtight container. Keep in the fridge for up to 3 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Use the oven or microwave to gently warm up the dish while maintaining moisture.
Why You’ll Love This Recipe
This recipe is a favorite for so many reasons!
- Simple Prep: Easy ingredients and one-pot cooking means less hassle.
- Big Flavor: Bold Cajun spices and juicy chicken create an irresistible meal.
- Customizable: Adjust spice levels and ingredients to meet your family’s preferences.
- Minimal Cleanup: Fewer dishes mean more time to relax after dinner.
- Great for Leftovers: Tastes even better the next day!
Dive into this one pot chicken and dirty rice recipe to experience a dish that’s bursting with flavor and perfect for any occasion! You won’t regret trying it. You might also want to explore more chicken recipes for different takes on comforting dinners.
One Pot Chicken and Dirty Rice Recipe
When I first made this one pot chicken and dirty rice recipe, I couldn’t believe how much flavor came together in such a simple dish!
Ingredients
- 1 tsp salt - Essential for seasoning the chicken marinade.
- 1 tsp garlic powder - Adds a robust, savory note.
- 1 ½ tsp paprika - Brings slight sweetness and color.
- ½ tsp ground black pepper - A balanced base of spice.
- ½ tsp dried onion flakes - Enhances the aromatic depth.
- ½ tsp cayenne pepper - Gives a little heat.
- ½ tsp dried oregano - Adds herbaceous complexity.
- ¼ tsp red pepper flakes - More heat for extra zing.
- 1 tsp lemon juice - Helps tenderize and brighten flavors.
- 1 tbsp olive oil (adjust as needed) - Combines with other marinade ingredients to create a paste.
- 2 tbsp olive oil - For cooking the sausage and vegetables.
- 4 bone-in, skin-on chicken thighs - Create crispy skin and flavorful juices.
- 1 andouille sausage link, sliced - Adds the classic Cajun spice.
- 1 medium yellow onion, diced - A savory base for the dish.
- 1 jalapeño, diced (seeds removed for less heat) - Adds a bit of spiciness.
- 2 celery stalks, diced - Traditional in Cajun cooking for texture and flavor.
- ¼ tsp cayenne pepper - Further enhances the kick.
- A pinch of red pepper flakes - Optional, for those who love heat.
- Salt and pepper to taste - Balances and enhances all flavors.
- 1 cup uncooked long-grain rice - Holds up well to cooking without getting mushy.
- 2 ¼ cups chicken stock - Infuses the rice with richness.
- Sliced green onions and fresh parsley - Perfect garnish to brighten the dish.
Instructions
- Start by preparing the chicken marinade. Combine the salt, garlic powder, paprika, black pepper, dried onion flakes, cayenne, oregano, red pepper flakes, lemon juice, and olive oil in a medium bowl. Stir until a thick paste forms, then coat the chicken thighs thoroughly. Set aside to absorb the flavors while you prepare other ingredients.
- Heat a drizzle of olive oil in a Dutch oven over medium-high heat. Brown the andouille sausage slices on both sides, creating a caramelized surface for bold flavor. Remove and set them aside on a plate.
- Using the same pan, sear the marinated chicken thighs skin-side down. Cook until the skin turns golden and crispy, about 2-3 minutes per side. Remove the chicken and set it aside with the sausage.
- Lower the heat to medium-low and add diced onion, jalapeño, and celery to the Dutch oven. Sauté for 2-3 minutes until softened. Sprinkle cayenne pepper, red pepper flakes, and a touch of salt and pepper over the vegetables to intensify the flavors.
- Pour the uncooked rice into the pan, stirring to coat the grains in the vegetable and spice mixture. Then, pour in the chicken stock. Allow the mixture to simmer for one minute to start absorbing flavors.
- Nestle the browned chicken thighs and sausage slices on top of the rice, pouring any collected juices over the dish. Cover the Dutch oven and bake in a preheated oven at 350°F for 35 minutes. Uncover and bake for another 10-15 minutes, until the liquid is fully absorbed.
- Remove the dish from the oven and garnish generously with fresh parsley and green onions. Serve it straight from the pot for an inviting, rustic presentation!
Notes
- If you like extra crispy chicken skin, broil for 2-3 minutes at the end of cooking.
- Season the chicken aggressively; some flavor will mellow during cooking.
- Use good-quality stock for better rice flavor.
- Avoid over-stirring the rice to maintain texture.
