Ingredients:

  • 1 lb boneless skinless chicken thighs, cut into 1-inch bite-sized pieces
  • 12 oz Andouille sausage, sliced into 1/4-inch rounds
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 cup long-grain white rice, uncooked
  • 2 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the sliced andouille sausage and chicken pieces. Cook without stirring for 3-4 minutes to allow a mahogany-colored crust to form.
  3. Flip and cook until the chicken is golden brown on all sides.
  4. Remove the meat with a slotted spoon and set aside on a plate, leaving the rendered fats in the pan.
  5. Lower heat to medium. Add the onion, bell pepper, and celery. Sauté for 5 minutes until the vegetables are soft and translucent.
  6. Stir in the minced garlic and tomato paste. Cook for 60 seconds until the garlic smells fragrant and the paste turns a deep brick red.
  7. Add the uncooked rice to the pan and toast in the rendered fat for 2 minutes, stirring constantly to coat the grains.
  8. Stir in the chicken broth, smoked paprika, dried thyme, and cayenne pepper. Season with salt and black pepper.
  9. Bring to a simmer, cover with a tight-fitting lid, and cook on low heat until the rice is tender and liquid is absorbed (approximately 15-20 minutes).
  10. Stir the cooked chicken and sausage back into the rice. Garnish with fresh parsley before serving.