Chicken thighs are cooked on top of a home made grimy rice, which makes for the most flavorful Cajun-stimulated dish you have ever had! Plus, all you want is one pot!
Ingredients
Ingredients
MARINADE:
- 1 tsp salt
- 1 tsp garlic powder
- 1 half of of tsp paprika
- 1/2 of tsp pepper
- 1/2 of tsp dried minced onion
- 1/2 of of tsp cayenne pepper
- 1/2 tsp oregano
- 1/4 tsp pink pepper flakes
- 1 tsp lemon juice
- Tbsp enough olive oil to make a paste about 1
REST OF DISH:
- 2 Tbsp Olive oil
- 1 link of andouille sausage sliced into 1/4" slices
- four bone-in pores and skin on bird thighs
- 1 medium yellow onion diced
- 1 jalapeno pepper seeded and diced
- 2 celery stalks diced
- 1/4 tsp cayenne pepper
- pinch of red pepper flakes
- salt and pepper to flavor
- 1 cup DRY lengthy-grain rice
- 2 1/four cup fowl stock or broth
- Sliced inexperienced onions for garnish
- Minced sparkling parsley for garnish
Instructions
- Combine all marinade components in a medium sized mixing bowl. Add chook thighs and turn to coat. Set apart.
- Preheat oven to 350 stages F.
- Add drizzle of olive oil to dutch oven and heat over MED-HIGH warmth. Brown andouille sausage on each aspects, then switch sausage to a plate.
- Add hen thighs, pores and skin aspect down, and sear for two-3 minutes in keeping with side, to extend a nice crispy pores and skin.
- Transfer bird to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are top to head away in although.
- Lower heat to MED-LOW and upload in chopped onion, jalapeno and celery. Saute for approximately 2-3 mins, until softened.
- Add cayenne, pink pepper flakes and salt and pepper and stir.
- Add rice and bird stock, supply it a stir, and allow simmer for 1 minute.
- Nestle fowl thighs and sausage on pinnacle of the rice (pour inside the juices which may be left at the plate as well). Return to a simmer, then cowl.
- Bake at 350 levels for 35 mins (blanketed).
- Remove cover and bake some other 10-15 minutes, until liquid is absorbed into the rice.
- Garnish with sliced inexperienced onions and minced parsley!