One-Pot Dirty Rice with Chicken and Sausage
A flavorful one-pot dish packed with protein featuring bone-in chicken thighs, andouille sausage, ground beef, and rice. Seasoned with bold Cajun spices and the holy trinity of onions, bell peppers, and celery, this comfort food meal is perfect for meal-prepping and serves 4 people.
Ingredients
Instructions
- 1
Pat the chicken dry with a paper towel. In a large bowl, season the chicken thighs with the smoked paprika, Cajun seasoning, onion powder, garlic powder, salt, and black pepper.
- 2
In a large skillet or Dutch oven, heat the olive oil over medium-high heat until it's hot and shimmering. Place the chicken thighs in the skillet, skin-side down, and sear for 4 to 5 minutes, undisturbed, until the skin is golden and crispy.
Timer: 5m - 3
Flip and sear the other side for another 2 to 3 minutes, until golden and crispy. Transfer the chicken to a plate, keeping in mind that it's not fully cooked yet.
Timer: 3m - 4
In the same skillet, cook the sliced sausage over medium heat for 2 to 3 minutes, flipping occasionally, until browned on both sides. Transfer the sausage to the plate with the chicken and set aside.
Timer: 3m - 5
In the same skillet, combine the ground beef, onion, celery, bell pepper, and minced garlic and cook for 8 to 10 minutes, stirring frequently, until the beef is browned and the vegetables soften.
Timer: 10m - 6
Stir in the chicken broth, rinsed rice, beans, butter, salt, and Cajun seasoning. Nestle the chicken thighs (skin-side up) and browned sausage back into the skillet, placing them in a single layer on top of the rice mixture. Keep the chicken skin exposed to maintain its crispiness.
- 7
Cover and simmer for 30 minutes without stirring, until the chicken is cooked through and the rice is tender and fluffy.
Timer: 30m - 8
Serve immediately, topped with chopped scallions. Optional: If you want extra-crispy skin on the chicken, place the skillet under the broiler for 2 to 3 minutes after the rice is cooked. Let the dish rest for a few minutes, fluff the rice, and serve.
Timer: 3m