Chicken & Dirty Rice

Ingredients

Marinade

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 2 teaspoons paprika

• 1 teaspoon black pepper

• 1 teaspoon onion powder

• 1/2 teaspoon cayenne

• 1 teaspoon oregano

• 1/4 teaspoon red pepper flakes

• juice of one lemon

• enough oil to make above ingredients into a paste

  Remaining ingredients

• 2 tablespoons olive oil

• 1 link andouille sausage, sliced

• 4 bone in skin on chicken thighs or drums

• 1 yellow/white onion, diced

• 1 jalapeno, seeded and diced

• 2 stalks of celery, chopped

• 1/4 teaspoon cayenne pepper

• pinch of red pepper flakes

• sale and pepper to taste

• 1 cup dry long grain rice

• 2 1/4 cup chicken sauce

• green onion for garnish

Mix all the marinade ingredients to gether in a bowl. Add chicken and coat chicken. Set aside. You can marinate the chicken a minimum of 30 minutes, or all day.

Preheat oven to 350 degrees.

Heat dutch oven over medium high heat, drizzle olive oil. Brown andouille sausage on both sides, transfer to plate. Add chicken and seat all sides, just to get a crispy crust. Transfer chicken to the side like the sausage. Just place them right on top that sausage you set aside if you like.

Lower that dutch oven to medium low. Add the chopped onion and jalapeno. Saute for about 4 minutes, until soft.

Add cayenne, red pepper, salt & pepper… stir. Add rice and chicken stock, mix and let simmer for 1 minute.

Add the chicken and the sausage on top, kinda nestle them in. Add the juice on that plate into the mix too. Let that re simmer, cover and then bake for 35 (25 if using drumsticks) minutes in the oven.

Remove cover and bake another 10-15 minutes, until liquid is absorbed and the rice is cooked. Garnish with green onion.