Chicken & Chicken Sausage Dirty Rice Skillet | One-Pot Meal
This Chicken & Dirty Rice is a bold, satisfying one-pot dinner made with tender chicken, savory chicken sausage, peppers, herbs, and perfectly seasoned rice simmered in chicken stock. An easy Southern-inspired recipe that’s ideal for weeknights, meal prep, or family dinners.
Equipment
- Large Dutch oven or deep skillet with lid *Use a 12-inch deep skillet or 5-6 quart Dutch oven is ideal. You want enough surface area to brown the meat properly and enough depth to hold the rice and cooking liquid comfortably. A tight-fitting lid is important because the rice relies on trapped steam to cook properly.
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
Ingredients
- 1 to 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 12 oz to 1 pound chicken sausage andouille preferred
- 1 ½ cups long-grain white rice jasmine preferred
- 3 cups chicken stock
- 1 medium onion diced
- 1 bell pepper diced
- 3 celery stalks diced
- 2 tablespoons all-purpose flour
- 2 bay leaves
- ½ to 1 teaspoon dried oregano
- ½ to 1 teaspoon dried thyme
- 3 garlic cloves minced
- 1 ½ to 2 teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoons paprika
- 1 tablespoon Worcestershire
- 2 tablespoons avocado oil
- ¼ to ½ teaspoon cayenne pepper adjust to your heat preference or omit
- *optional garnishes: green onion, fresh chopped parsley, hot sauce
Instructions
- Step 1: Brown the Chicken Sausage: Heat a large Dutch oven or deep skillet over medium-high heat. Add the chicken sausage and cook until browned on both sides, about 5-6 minutes. Transfer the sausage to a plate. Don't clean the pan. Those browned bits left behind are exactly what you want.
- Step 2: Sear the Chicken: Add avocado or olive oil to the pan. Pat the chicken pieces dry with paper towels, then season with salt and black pepper. Add the chicken to the hot pan in a single layer. Work in batches if necessary so you don't crowd the pan. Cook until browned, about 5-6 minutes. The chicken does not need to be completely cooked through yet. Transfer it to the plate with the sausage. Why sear instead of simply simmering the chicken? Browning develops deeper savory flavors, and the browned bits left in the pan become part of the cooking liquid.
- Step 3: Cook the Holy Trinity: Reduce the heat to medium. Add the onion, bell pepper, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and beginning to turn golden around the edges. Add the garlic and cook for about 30 seconds, until fragrant.
- Step 4: Build the Flavor Base: Sprinkle the flour over the vegetables and stir well. Cook for about 1 minute to remove the raw flour flavor. Add the paprika, thyme, oregano, cayenne, bay leaves, and Worcestershire sauce. Stir everything together. The vegetable mixture will look thick at this point. That's exactly what you want.
- Step 5: Add the Rice and Stock, then Simmer: Rinse rice in a strainer under cold water until the water runs clear. Stir in the rinsed rice and cook for about 1 minute. This brief step coats the rice in the seasoned vegetable mixture before the liquid goes in. Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Return the chicken and sausage to the pan. The rice should be submerged in the cooking liquid. Taste the liquid before covering the pan and adjust the seasoning if needed. Bring everything to a gentle boil, then reduce the heat to low. Cover the pan tightly and simmer for 20-22 minutes, or until the rice is tender and the liquid has been absorbed. Don't lift the lid while the rice cooks. I know. You want to peek. Don't. The trapped steam is helping the rice cook evenly, and repeatedly removing the lid lets that steam escape. If the rice is nearly cooked but the pan looks dry, add a splash of warm chicken stock or water, cover, and continue cooking.
- Step 6: Rest the Rice: Remove the pan from the heat and let it sit, covered, for 5 minutes. This allows the rice to finish steaming and gives the moisture time to redistribute. Remove the bay leaves and fluff the rice gently with a fork.
- Step 7: Garnish and Serve: Top with green onions and fresh parsley. Serve with hot sauce for anyone who wants extra heat.
Notes
Tips for perfect Chicken Dirty Rice
- Rinse the Rice: Run the rice under cold water until the water runs mostly clear. Removing excess surface starch helps keep the grains from becoming gummy.
- Dry the Chicken Before Searing: Pat the chicken dry before seasoning it. A dry surface browns much better than a wet one. If the chicken is wet, it will release moisture into the pan and steam instead of developing a good sear.
- Don't Crowd the Pan: If the chicken is packed tightly into the skillet, it will steam rather than brown. Cook it in batches if necessary. It takes a few extra minutes but gives you much better flavor.
- Brown the Sausage: Don't just heat the sausage through. Let it develop some color. That browning contributes another layer of flavor to the finished rice.
- Let the Vegetables Develop Color: The onion, celery, and bell pepper don't need to be deeply browned, but they should be soft and beginning to turn golden around the edges. If they still look raw and crunchy, they're not ready.
- Taste the Cooking Liquid: Before the rice absorbs everything, taste the broth. It should taste bold and savory. If it tastes bland at this stage, the finished rice will be bland too.
- Don't Stir the Rice While It Cooks: Once the rice is simmering, leave it alone. Too much stirring releases starch and can make the finished rice sticky.
- Use a Wide, Deep Pan: A large Dutch oven or deep skillet gives the rice room to cook evenly. A pan that's too small can lead to uneven cooking or scorching.
Refrigeration & reheating
Store leftover chicken dirty rice in an airtight container in the refrigerator for up to 4 days. To reheat on the stovetop, warm gently over medium-low heat with a splash of chicken stock or water to loosen the rice. For the microwave, heat individual portions in 1-minute intervals, stirring between intervals. A damp paper towel loosely covering the dish helps prevent the rice from drying out.Freezing
Allow the rice to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator before reheating.Nutrition
Calories: 610kcalCarbohydrates: 54gProtein: 38gFat: 27gSaturated Fat: 8gCholesterol: 130mgSodium: 1350mgFiber: 3gSugar: 5g
Nutrition Facts
Chicken & Chicken Sausage Dirty Rice Skillet | One-Pot Meal
Amount per Serving
Calories
610
% Daily Value*
Fat
27
g
42
%
Saturated Fat
8
g
50
%
Cholesterol
130
mg
43
%
Sodium
1350
mg
59
%
Carbohydrates
54
g
18
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
38
g
76
%
* Percent Daily Values are based on a 2000 calorie diet.
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