One Pot Chicken and Dirty Rice ⚜️
My favorite city in the United States is New Orleans, Louisiana! New Orleans is the only place I visited in America that has cuisine that can match my time spent traveling in Italy. I know that sounds crazy but it is true! The food in New Orleans is seriously some of the best food I have ever had in my entire life!
I took a cooking class while I was in New Orleans and learned some of their cooking techniques that you will see in some of my recipe blogs to follow. This recipe is a one pot meal with chicken and dirty rice. I took the flavors of New Orleans, specifically smoked sausage, the trinity, and seasoning, added rice and chicken and turned it into a one pot meal! It’s truly delicious and a great little easy to prepare meal with tons of flavor and you only have to clean one pan! Let’s Make it!
I have had this Copper Chef Stainless-Steel Titan Fry, 9.5 inch with 8 inch Pan for years and it is my go to pan for all my recipes! I especially use this pan for all my one pot meals because the pan with the lid can go in the oven and it offers maximum heat retention!
🗒 More Delicious One Pot Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Yes! Simply follow the exact same process, but add 2 cups of rice and 3 cups of water in place of 1 cup of rice and 1 ½ cups of water.
I like to use Chardonnay or Pinot Grigio! Just make sure you use a dry white wine that you actually like to drink.
One Pot Chicken and Dirty Rice
Ingredients
- 4 bone in skin on chicken thighs
- ½ tbsp Tony’s Creole
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 7 oz smoked sausage
- 2 tbsp olive oil
- 2 stalks of celery chopped
- 1 small onion chopped
- ½ a bell pepper chopped
- 5 – 6 garlic cloves chopped
- 2 tbsp tomato paste
- 2 tsp Better Than Bouillon roasted chicken base
- 4 oz of white wine
- 1 lemon juiced
- ½ tbsp Slap Yo Mamma seasoning
- A couple shakes of Louisiana hot sauce
- Salt & pepper to taste
- 1 cup long grain rice
- 1 ½ cups water
Instructions
- Season the chicken thighs on both sides with Tony’s Creole, smoked paprika, onion powder, garlic powder, and Italian seasoning. Set them aside.
- Slice smoked sausage on the diagonal! (I used half of my sausage link pictured). Place the sliced sausage in a pan with olive oil and brown the sausage for a few minutes on each side. Once the sausage is browned, remove it from the pan onto a plate. Set it aside.
- In the SAME PAN, add in the seasoned chicken thighs and cook them for 5 minutes on each side until they are browned (you aren’t cooking through; just browning). Then remove the chicken from the pan onto a plate. Set it aside.
- In SAME PAN add chopped celery, onion, bell pepper, and sauté until golden (mop up some of the oil). Next, add chopped garlic and sauté another minute or until golden. Add & sauté tomato paste for a minute or so. Then add in chicken base and sauté that for another minute.
- Deglaze the pan with the white wine and let alcohol burn out for a couple minutes. Then, add in the lemon juice, Slap Ya momma seasoning, a couple shakes of Louisiana hot sauce, and salt & pepper!
- Add rice and sauté a couple minutes, then add in water, and bring to boil. Once it’s boiling lower to a simmer. Now, nestle in the sausage and add the chicken on top with all its juices. Cover with the lid and bake it in the oven at 400°F for about 40 minutes! Enjoy!
Nutrition
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Overall this was delicious! The flavors are complex and on point. However I did do the juice of a whole lemon and I think just half a lemon would be better. Plus I used tomato paste concentrate in the tube and would say def only use like a tbsp max! I’m gonna plan to make these adjustments next time around!
Thank you for this feedback 🥰