One Pot Sausage, Chicken and Rice
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!
Servings: 8 servings
Calories: 610kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 610kcal | Carbohydrates: 44g | Protein: 29g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 137mg | Sodium: 1316mg | Potassium: 745mg | Fiber: 2g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 43.6mg | Calcium: 61mg | Iron: 2.6mg