Chicken and Dirty Rice

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!

Marinade:

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

Remaining ingriedents:

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.