The perfect weeknight dinner: one pot chicken and rice cooked together with leeks, andouille sausage and quick cook brown rice for a nutritious family meal.
This is the one pot chicken and rice meal I make quite often, rain or shine, and it always saves the day!
A cucumber tomato salad on the side and my work here is done you guys, you can’t really beat chicken and rice one pot meal on a Tuesday, can you ?!
Unless you don’t eat chicken ( like yours truly) then you are trying to cope by just admiring it, which is really no fun at all. But I try, sigh…. The BatMan loves his one pot chicken thighs and rice, so I oblige you know ..?!
I used a mix of skin on and bone in chicken legs and thighs, seared to a golden brown perfection in the drippings from the andouille sausage in my cast iron skillet. You could go for skinless boneless If you prefer and cut down the cooking time in the oven to 15 minutes only.
Whatever the case, you must let your one pot chicken and rice dish sit covered for another 10 minutes after it comes out of the oven.
The rice will continue to cook from the steam so no peaking, okay ? Let it do its magic!
What makes this one pot chicken and rice the perfect weeknight meal:
- It is made with quick cook brown rice, 15 to 20 minutes cooking time is as good as it gets! The brown rice is first toasted in the drippings from the chicken and andouille sausage that coat and infuse it with wonderful smoky flavor.
- You can double the recipe easily to have leftover lunches to go for the rest of the week.
- It is a gluten-free, whole grain, protein packed meal high in manganese and rich in selenium and anti oxidants!
- Quick and easy, cooks in one pot, so easy clean up too!
So now you see why, when I need to come up with a healthy meal at the last-minute, this one pot chicken and rice with quick cook brown rice takes the cake!
- 1 1/2 lb chicken legs + thighs
- 1 small leek
- 2 small sweet red peppers sliced into rounds
- 1 1/2 c quick cook brown rice
- 5 cloves garlic minced
- 1/2 tsp onion powder
- 2 tsp smoked paprika
- 1/2 tsp garlic powder
- 5 thyme sprigs
- 2 tsp sea salt or to taste
- 6 oz andouille sausage sliced into rounds
- Black pepper to taste freshly cracked
- 2 1/2 c water
- 4 tbsp olive oil
- 1/4 c Italian flat leaf parsley roughly chopped
Preheat your oven to 375"F
Pat the chicken dry well with paper towels. Drizzle with a little olive oil and season it all over with the sea salt, black pepper, garlic and onion powders and smoked paprika. Toss to coat well and allow the chicken to rest at room temperature for 20 minutes or so.
Meanwhile heat a large cast iron pot over medium high flame. Add a lug of oil, just enough to coat the bottom in a very thing layer and pan sear the andouille sausage slices on both sides until golden. About 2 minutes. Transfer to a bowl and keep warm.
Sear the chicken in the drippings from the andouille sausage until nice and golden on both sides. Approximately 3 minutes per side, taking good care not to burn the spices. Add a little more oil in between batches if needed. Transfer the seared chicken to the bowl with the andouille and keep warm together.
Slice and rinse the white and pale green part of the leek. Make sure to drain and dry well on a a kitchen towel.
Add the sliced leek to the pan with the drippings and sprinkle with a pinch of sea salt. Sautee for about 10 minutes on low flame until they begin to caramelize.
Stir in the garlic and the quick cook brown rice and make sure to coat it all over in the drippings.
Add the sweet red peppers then pour in the water. Using a spatula make sure to scrape all the brown bits from the bottom of the pan. Bring to a gentle simmer.
Add the thyme, chicken pieces and andouille sausage back into the pan.
Bring the pot back to a simmer and cover with a tight lid.
Transfer the one pot chicken and rice to the preheated oven and cook for 20 minutes.
Remove from the oven and allow the pot to sit covered for 10 minutes before serving drizzled with some extra virgin olive oil and sprinkled with the fresh parsley.