One-pan oven baked chicken and rice
This one-pan oven-baked chicken and rice is so delicious and packed with flavor. The skin of the chicken is so crunchy and delicious. I promise you will continue to make this one-pan meal over and over again.
Equipment
- 12 Inch Cast iron Pan
Ingredients
- 4 Bone-in chicken thighs
- 1 Cups Smoked Andouille Sausage Chopped into bite-sized pieces
- 1 tbsp Olive oil
- 1 Tablespoon Butter
- 2 1/2 Cups White Rice Rinsed
- 3 Cup Chicken broth
- 1/2 Orange bell pepper Chopped
- 1/2 Red bell pepper Chopped
- 1 Tsp Garlic powder
- 1 Tsp Creole Seasoning
- 1 Tsp Smoked Paprika
- 1 Tsp Parsley Garnish
Instructions
- Season your chicken thighs1 Tsp Garlic powder, 1 Tsp Creole Seasoning, 1 Tsp Smoked Paprika
- To a medium-high pot add olive oil1 tbsp Olive oil
- Sear Bone-In Chicken Thighs for 4 to 5 minutes on each side and remove from pan after
- To the same pot add butter, chopped peppers & Andouille sausages, and rice. Stir and allow to cook for 2 to 3 minutes.1 Cups Smoked Andouille Sausage, 2 1/2 Cups White Rice, 1/2 Orange bell pepper, 1/2 Red bell pepper, 1 Tablespoon Butter
- Pour in chicken broth and season your rice to taste with the same ingredients used to season chicken. Stir3 Cup Chicken broth, 1 Tsp Garlic powder, 1 Tsp Creole Seasoning, 1 Tsp Smoked Paprika
- Place chicken thighs back into the pan of rice.4 Bone-in chicken thighs
- Place the lid onto the pan and turn stove to low and allow to simmer until rice becomes tender.
Oven Instructions
- Preheat oven to 375 fahrenheit
- Place pan in the oven for 45 minutes
- Garnish1 Tsp Parsley