Blackened Chicken & Dirty Rice

Ingredients

• 1/2 tsp cayenne pepper

• 1 1/2 tsp paprika (not smoked)

• 1/4 tsp red pepper flakes

• 1/2 tsp oregano

• 1 tsp garlic powder

• 1/2 tsp pepper

• kosher salt

• 1 tsp lemon juice

• 3 tbsp canola oil

• 1 andouille sausage link

• 4 bone-in skin on chicken thighs

• 1 medium yellow onion

• 1 jalapeno

• 2 celery stalks

• 1 cup basmati rice

• 2 1/4 cup chicken stock

• 4 green onions

• 1/4 cup parsley

Method

1. Combine all of the spices into a bowl (cayenne, paprika, red pepper flakes, oregano, garlic powder, pepper, 1 tbsp kosher salt) along with the lemon juice, and 1 tbsp of canola oil to make a paste.
   

2. Add the chicken thighs to the mixture and coat. Let sit to marinate for 30 minutes.
   

3. Preheat your oven to 350.
   

4. In a dutch oven add 2 tbsp of canola oil. Set heat to medium-high, and place the chicken thighs skin side down in the pan while it’s still cold. Cook on one side, checking every so often, until the skin is almost too browned and borderline burnt, 5-10 minutes depending on your cooktop.
   

5. While the chicken is cooking, slice your andouille sausage into 1/4” rounds.
   

6. When the chicken is done, set aside on a plate. Immediately reduce heat to medium as you will have residual heat built up in the dutch oven and you don’t want the spices left behind in the pan to go complete scorched earth.
   

7. Add the andouille sausage, making sure not to overcrowd the pan. You may have to cook in 2-3 batches depending on how much sausage you have. Get a good color on both sides of the sausage, about 1-2 minutes per side.

8. While the sausage is cooking, prep the veg:
   - Dice the onion (place in a bowl)
   - De-seed and dice the jalapeno (add to bowl)
   - Dice the Celery (add to bowl)
   - Mince the parsley (set aside for plating)
   - Slice your green onions (set aside for plating)

9. Remove the sausage and place on top of the chicken. Add the veg to the pan (onion, jalapeno, celery), about 1 tbsp salt, and stir, scraping up the bits (fond) that are stuck to the bottom of the pan. Cook until translucent and softened, about 5-10 minutes.
   

10. Add the rice to the pan, and stir frequently. You want to toast the rice ever so slightly, about 3 minutes.
    

11. Turn the heat up to medium-high, pour in the chicken stock and stir. Bring that up to a simmer.
    

12. Add in half the sausage to the top, nestle in the chicken thighs skin side up, and then place the rest of the sausage around the chicken, pouring any juice that was left on the plate into the pot. Return to a simmer. (If it doesn’t get to a simmer here, it won’t get there in the oven. SO MAKE SURE YOU DO THIS)
    

13. Cover and put in the middle rack of the oven for 30 minutes.
    

14. Remove the cover and continue to bake for 10-15 minutes.
    

15. Plate the rice on the bottom, place the chicken thigh on top. Sprinkle with green onion and parsley from a height. If you’re feeling extra sassy, sprinkle some flakey salt on top.
    

Blackened Chicken & Dirty Rice Video