Bradley's Homestead

MARINADE:

1 tablespoon Olive Oil

1 teaspoon Salt

1 teaspoon Garlic Powder

½ teaspoon Paprika

½ teaspoon Pepper

½ teaspoon Dried Minced Onion

½ teaspoon Cayenne Pepper

½ teaspoon Oregano

¼ teaspoon Red Pepper Flakes

1 teaspoon Lemon Juice

 

THE OTHER STUFF:

2 tablespoons Olive Oil

1 link of Andouille Sausage, diced

4 Chicken Thighs, bone-in skinless

1 cup Yellow Onion, chopped

1 Jalapeno Pepper, seeded and diced

½ cup Celery, chopped

¼ teaspoon Cayenne Pepper

¼ teaspoon Black Pepper

¼ teaspoon Salt

1 cup Long Grain Rice, uncooked

2 ¼ cups Chicken Stock

1 tablespoon Green Onions, chopped

 

1. Combine marinade ingredients in bowl and coat chicken thighs.
2. Preheat oven to 350 degrees.
3. Add olive oil to dutch oven and heat over medium high heat.
4. Brown andouille sausage on all sides then transfer to plate.
5. Add chicken thighs to dutch oven and sear on each side.
6. Remove chicken from dutch oven and lower heat to medium.
7. Sauté onions, jalapeno and celery in dutch oven for 3 minutes.
8. Add seasonings, rice and chicken stock then simmer.
9. While simmering, arrange chicken and sausage in dutch oven.
10. Cover and bake chicken and rice for 35 minutes.
11. Bake uncovered 15 minutes more or until liquid is absorbed.

Garnish with green onions before serving!