Hands down the best sugar cookies ever created.
Ingredients
Marinade
- 1 tsp salt
- 1 tsp garlic powder
- 1 1/2 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp dried minced onion
- 1/2 tsp cayenne pepper
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- 1 tsp lemon juice
- Tbsp enough olive oil to make a paste about 1
Meal
- 2 Tbsp Olive oil
- 1+ link of andouille sausage sliced into 1/4″ slices
- 1-2 lb chicken thighs (4-6 Thighs)
- 1 medium yellow onion diced
- 1 Green Bell Pepper diced
- 2 Celery stalks diced
- 1/4 tsp cayenne pepper Spicy
- pinch of red pepper flakes
- salt and pepper to taste
- 1 cup DRY long-grain rice
- 2 1/4 cup chicken stock or broth
- Sliced green onions for garnish
Cooking Instructions
Temperature: 350 Degrees
Time: 60 Minutes
- Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.
- Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.
- Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin. Transfer chicken to plate with the sausage.
- Lower heat to MED-LOW and add in chopped vegies. Saute for about 2-3 minutes, until softened.
- Add rice and chicken stock and spices, give it a stir, and let simmer for 1 minute.
- Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.
- Bake covered for 35 minutes.
- Remove cover and bake until liquid is absorbed into the rice. (10-15 mins)
- Add green onions to top.