Easy, healthy and quick, one pot chicken and brown rice cooked together with leeks and andouille sausage for a nutritious family meal.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
1 1/2lbchicken legs + thighs
2small sweet red peppers(sliced into rounds)
1 1/2cquick cook brown rice
2tspsea salt or to taste
6ozandouille sausage(sliced into rounds)
Black pepper to tastefreshly cracked
1/4cItalian 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 (<--amazon) 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 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.