This One Pot Sausage, Chicken and Rice has tender chicken thighs, andouille sausage, and plenty of delicious vegetables. It’s full of flavor and made in one pot!
During a discussion with a friend in college about how much we each liked food, I jokingly said, “if I don’t marry a chef, I’m just going to hire one to cook my meals.” She gave me a strange look and said, “or maybe just marry a man who can cook.” And that is what I did. My husband can cook.
Our first Valentine’s Day together, my husband made me soup, and I knew he was the real deal. First, he realized the way to my heart was through food, and second, to this day, that soup is one of my favorite meals.
My husband and I share a passion for cooking. We both have busy careers, and since our days of dating, we often unwind and connect by preparing meals. These days, since our kids are so young, it’s often only one of us in the kitchen at a time, but it’s still something we each enjoy. In fact, we have many discussions that go something like this, “You’ve had such a busy week, why don’t I cook?” “On no, you’ve been busy too, I’m happy to do it.” “But you haven’t had near as much time with the kids, go spend some time with them!” “Alright, rock-paper-scissors for who gets to make dinner.”
After we got married, my husband got interested in dutch ovens. He had several dutch oven recipe forums online that he frequented, and although I’d give him a hard time about it, I reaped the benefits of some delicious meals he read about on those websites.
One Pot Sausage, Chicken and Rice
This One Pot Sausage, Chicken and Rice was one of the first dutch oven meals that he made for us. Over the years it has made an appearance at family dinners, Easter dinner, and dinner parties. It has evolved to be the recipe I’m sharing with you here, but every time he has made it, it has been delicious.
My father-in-law once described this recipe as one that will put “meat on your bones.” He’s not wrong. But it is worth every single bite.
Here are a few tips from my hubs about making this dish:
- Do not be tempted to use chicken breasts. They do not give the same flavor, and they dry out.
- If you don’t have Andouille sausage, Chorizo is a great substitute.
One Pot Sausage, Chicken and Rice
- 2 pounds boneless chicken thighs
- 9 ounces Andouille sausage cut into about 1/3″ slices (about 3 links)
- salt to taste
- pepper to taste
- 3-5 tbsp olive oil divided
- 1 onion diced
- 3 cloves fresh minced garlic
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 cups rice uncooked
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 5 cups chicken broth
- 1 3/4 cups medium chunky salsa
- cilantro for serving
- 2-3 fresh limes for serving
- Preheat oven to 350 degrees. Season chicken thighs with salt and pepper to taste.
- Heat 1 tbsp olive oil in a dutch oven on stove top over medium heat. Add sliced sausage and brown, about 4-5 minutes. Remove from pot and set aside.
- If needed, added another 1 tbsp of olive oil. Place as many chicken thighs as will fit in a single layer, and brown for 3 minutes per side. Set aside. Again, if needed, add another 1 tbsp of olive oil and repeat with remaining chicken.
- Add 1 tbsp olive oil to pot. Then add onion, garlic, chopped red pepper, and chopped green pepper. Cook until softened, about 6 minutes.
- Stir in rice, cumin, and oregano. Saute until all the rice is coated with oil, about a minute.
- Stir in chicken broth, salsa, chicken thighs, and sausage. Bring mixture to a boil.
- After mixture comes to a boil, cover dish with lid and place in oven. Bake for 60 minutes, covered.
- Serve warm, topped with chopped cilantro and fresh lime juice.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this One Pot Sausage, Chicken, and Rice, you should check out these other SugarSpicesLife recipes:
Links to items used to make this recipe: