1 tablespoon extra virgin olive oil
1 pound boneless skinless chicken thighs
1 medium onion, chopped
1 green bell pepper, chopped
1 celery stalk, chopped
6 ounces Andouille chicken sausage
½ teaspoon cayenne powder (optional)
¼ teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon dried oregano
½ teaspoon salt
1 (14-ounce) can diced tomatoes, no-salt-added, preferably ﬁre-roasted
1 ½ cups long brown rice, dry
2 ¾ cups water
3 scallions, sliced
- Heat a large Dutch oven over medium heat. Add the oil and swirl to coat the pot. Nestle the chicken thighs into the pot and brown the chicken, undisturbed, for 3 minutes on each side, until the chicken takes on a slightly golden color, but is not fully cooked. Set the browned chicken aside on a plate.
- Add the onion, bell pepper, celery, and sausage and cook, stirring occasionally, until the onions are translucent and the sausage is cooked through, about 7 minutes. Add the cayenne powder (if using), chili powder, paprika, oregano, and salt and stir for an additional 30 seconds.
- Add the tomatoes, brown rice, and water and stir. Nestle the browned chicken into the Dutch oven and bring the heat to a boil. Once boiling, reduce heat to a simmer and cook, partially covered, for approximately 45 minutes, until the chicken reaches an internal temperature of 165°F when tested with a meat thermometer, and the liquid is absorbed and the rice is fully cooked. If the rice starts sticking to the bottom of the pot, add more water as needed.
- Taste and adjust seasoning, if desired. Garnish with sliced scallions before serving.
An Oldways recipe and photo
Total Fat: 9g
Saturated Fat: 2g
Total Sugar: 4g (Added Sugar: 0g)