One Pot Chicken and Dirty Rice!! | Min Yx Games One Pot Chicken and Dirty Rice!! | Min Yx Games
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One Pot Chicken and Dirty Rice!!

Dirty Rice is traditional Cajun comfort food. The dish hails from Louisiana and gets its name because the white rice is cooked with so much good stuff – ground beef, liver, cayenne and other spices – that it takes on a rich color as it cooks. Our version here is maybe not quite traditional, but it makes the dish even heartier by pairing it with flavorful whole chicken thighs and spicy sliced andouille and it does it all in one single pot.

Sooooo, dishes. Who hates ’em? *raises hand* The amount of dishes I do on a weekly basis as I develop and test recipes out for the blog… man, it’s just astounding. And thankfully, my husband is ah-mazing and washes the dinner dishes for me (I cook, he washes), but even so, I just despise them. That’s the second reason why I love this one pot chicken and dirty rice SO much. All you have to clean is ONE pot (well, plus the plate and mixing bowl). Yay for less pans to wash!!!

 

Ingredients

For the Marinade
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon dried red chili flakes
1 teaspoon lemon juice
2 tablespoons olive oil

For the Recipe

2 tablespoons olive oil
8 whole chicken drumsticks, bone in, skin on
1 tablespoon dried onion flakes
1/4 teaspoon dried red chili flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups instant white rice, uncooked
2 cups canned diced tomatoes, with juice*
1/4 cup water
Green onions, sliced, for garnish (optional)
Parsley, chopped, for garnish (optional)

 

Instructions

First, whisk together all of the marinade ingredients in a bowl until well combined. Set aside.
Rinse the chicken drumsticks in cold water and pat dry with a paper towel. Place the chicken into a large Ziploc bag.
Pour the marinade over the chicken and massage to coat. Seal the bag and place in the refrigerator for 2 hours or overnight.
When ready to cook, begin by preheating your oven to 350 degrees.
In a shallow dutch oven or braising pan with a heavy bottom and a tight fitting lid, add the olive oil over medium-high heat.
Add the chicken to the pan and sear for a few minutes on each side. You want the chicken skin browned, but not blackened.
Remove from heat and place chicken in the oven, uncovered, for 30 minutes.
Remove from oven and move the chicken to a plate. Set aside.
Add the water, canned tomatoes, onion flakes, salt, pepper, dried red chili flakes, and uncooked rice to the pan. Stir to combine.
Place the chicken drumsticks back into the pan and using tongs, nestle the chicken gently unto the top of the rice.
Cover the pot and return to the oven for 20 minutes, covered.
Remove lid and bake for another 5 minutes or until liquid is absorbed.
Garnish and serve!

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