If my husband had it his way we would eat chicken and rice (with some broccoli thrown in for good measure) every singe day. I love chicken and rice as much as the next person but every day??? So, as any good partner would do, I find a way to compromise. This delicious dish not only gives him his chicken and rice fix but it includes the cajun flavors that I love so much.
I get the chicken livers from my local butcher. Of course you can omit them, but adding these adds a depth of flavor and authenticity to the recipe that makes it so much more than simply a chicken and rice dish. And I promise you won’t know they’re there – my husband didn’t!
As any goo cajun dish does, this one starts with the trinity – onion, bell pepper and celery. Chopping these finely in the food processor (along with the garlic) allows it to cook down and just melt into the liquid and rice. It becomes more about the flavor than the texture…that comes from the rice and meat.
To keep the meal on the healthy side, I used chicken sausage and wild rice. The chicken andouille provides more of that cajun pizzaz with out the added fat the pork sausage has. And the wild rice is heartier and healthier than plain white long-grain rice.
Serve it with a side of my yummy Sweet Cornbread or a green salad. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 1 1/4 hours |
| Servings |
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- 2 teaspoons paprika
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons fresh lemon juice
- 2 tablespoons olive oil
- 2 teaspoons olive oil
- 1 sliced link of andouille chicken sausage sliced into 1/4"on a bias
- 4 chicken thighs boneless, skinless
- 1 cup yellow onion chopped
- 1/2 green bell pepper chopped
- 1/2 cup celery chopped
- 3 cloves of garlic minced
- 4 ounces mushrooms chopped
- 1 tablespoon chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 1 pinch of red pepper flakes
- 1 cup DRY long-grain wild rice
- 2 1/4 cups chicken stock
- salt and pepper to taste
- Sliced green scallions for garnish
- Minced fresh parsley for garnish
Ingredients
MARINADE:
MAIN DISH:
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- Mise en place: Make the marinade: Combine the marinade ingredients together in a medium bowl to form a wet paste, add the chicken and toss to coat well. Put the chicken in a plastic zip-top bag, squeeze all of the air out and refrigerate for at least an hour or overnight. Once you start prepping the rice ingredients, take the chicken out of the fridge and allow to sit at room temperature. This will allow the chicken to cook more evenly later. Prep the other ingredients: Roughly chop the onion, bell pepper, celery and garlic and add to a food processor. Pulse to finely chop or manually chop the veggies finely, set aside in a bowl. Finely chop the mushrooms in the food processor, set aside in a separate small bowl. Puree the chicken livers in the food processor until very smooth, set aside in a third small bowl. Slice the sausage about 1/4" thick and on a bias, set aside on a plate. Measure out the spices and herbs and set aside in a small bowl. Measure out the rice and chicken stock, set aside.
- Prepare the dish: Brown the meat: Heat a large skillet over high heat, coat the pan with the olive oil. Add the marinaded chicken and cook for about 3 mins on the first side or until browned, flip and cook for another few minutes on the other side. Remove to the plate with the sausage and set aside. Put in the sausage and cook for 2-3 minutes, just to get some color on there. Remove to the plate with the chicken and set aside.
- Cook the veggies: Reduce heat to medium and add the trinity plus garlic mixture. Add a pinch of salt and a few turns of the pepper grinder. As the liquid starts to come out of the veggies, use it to scrape the fond up from the bottom of the pan. Cook for 4-5 minutes or until softened and then add the mushrooms and cook for another 3-4 minutes or until they've browned and released their liquid. Add all of the spices and herbs, except for the bay leaves, and pureed chicken livers, stir to combine and cook until the livers begin to curdle, about 5-7 minutes.
- Finish the dish: Add the rice and cook for a few minutes. Add the sausage and broth, stir until well combined. Increase the heat to high and bring the mixture to a boil. Nestle the chicken into the mixture, cover and reduce heat to simmer. Cook for 45-50 minutes - this will depend on the type of rice you're using so read the label. Continue cooking until the rice is tender and all of the liquid has been absorbed. Remove the chicken and chop or shred it and add it back to the pan and stir everything to combine. Top with the scallions and parsley, serve hot with some hot sauce on the side. Enjoy!
