I love chicken and rice. This is one of my favorite meals. It’s very tender chicken. I usually use chicken breasts for mine. You just have to be careful that it doesn’t dry out. It’s been a crazy whirlwind of a month for us here. I’ve noticed I’ve been wanting more and more comfort foods. I hope you enjoy this as much as I do!
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon dried minced onion
1/2 teaspoon cayenne
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1 teaspoon lemon juice
enough olive oil to make a paste
2 tablespoons olive oil
1 link of smoked sausage cut into 1/4 inch slices
4 chicken thighs, breasts, etc
1 medium yellow diced onion
1 jalapeno pepper or green pepper for milder
2 celery stalks, diced
1/4 teaspoon cayenne pepper
pinch of red pepper flakes
salt and pepper, to taste
1 cup of dry long grain rice
2 1/4 cups chicken stock or broth
combine the marinade ingredients in a small mixing bowl. Add chicken and turn to coat. Set aside.
preheat oven to 350 degrees.
add drizzle of olive oil to a Dutch oven and heat over med-high heat. brown the sausage on both sides and transfer to a plate. add chicken and sear for 2-3 minutes.
transfer chicken to a plate with the sausage and use a paper towel to wipe out any black bits from the pan. lower heat to medium low and add the chopped onion, pepper, and celery. sauté for 2-3 minutes. or until soft. add cayenne, red pepper flakes and salt and pepper and stir. add rice and chicken stock. Stir. Let simmer for 1 minute. Add chicken and sausage on top and pour in juices that were left on the plate return to a simmer and cover. bake at 350 degrees for 35 minutes covered. Remove cover and bake about 5-10 minutes or until the liquid is absorbed.