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One Pot Chicken and Dirty Rice
Sofia

One Pot Chicken and Dirty Rice

One Pot Chicken and Dirty Rice is a flavorful Southern classic made easy. Juicy chicken thighs are cooked with a deeply seasoned rice mixture full of aromatics, Cajun spices, and savory veggies—all in one pan for easy cleanup and bold flavor in every bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: lunch, Main Course
Cuisine: Southern, Cajun
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • Salt and black pepper to taste
  • 1 tablespoon Cajun seasoning plus more for chicken
  • 1 tablespoon oil vegetable or olive
  • 1 small onion finely diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1 cup long grain white rice uncooked
  • 2¼ cups chicken broth
  • ½ pound chicken livers or ground sausage optional, traditional for dirty rice
  • 2 tablespoons chopped parsley
  • Green onions for garnish (optional)

Method
 

  1. Season the Chicken:
  2. Pat chicken dry and season both sides with salt, pepper, and Cajun seasoning.
  3. Sear the Chicken:
  4. Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown (about 5–6 minutes per side). Remove and set aside.
  5. Sauté the Vegetables:
  6. In the same pan, add onion, bell pepper, and celery. Cook for 4–5 minutes until softened. Add garlic, paprika, and more Cajun seasoning. Stir for 1 minute.
  7. Add Rice and Optional Meat:
  8. Stir in rice and cook for 1–2 minutes to toast. If using chicken livers or sausage, add and cook until browned.
  9. Add Broth and Return Chicken:
  10. Pour in chicken broth, scrape up any browned bits from the pan, and bring to a boil. Nestle the seared chicken thighs on top, skin-side up. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the rice is tender and the chicken is fully cooked.
  11. Finish and Serve:
  12. Remove from heat and let rest, covered, for 5 minutes. Sprinkle with parsley and green onions before serving.

Notes

  • Rice tip: Use long-grain white rice for the best texture. Avoid instant or short-grain rice.
  • Make it smokier: Add andouille sausage instead of chicken livers.
  • Crispy skin option: Finish uncovered in the oven at 400°F for 5–7 minutes to crisp the chicken skin.
  • Storage: Keeps well refrigerated for up to 4 days. Reheat gently with a splash of broth.
  • Freezer friendly: Cool completely, then freeze in portions for up to 2 months.