One pot meals are everything when it comes to getting dinner served quickly during the week. Monday – Thursday is brutal around here, and we haven’t added in Spring sports yet. One pot meals are a great way for me to prepare dinner ahead of time so I’ve been experimenting a bit with a few and this one will be added to the rotation indefinitely. I think it will replace the beef and broccoli recipe that everyone is pretty much tired of eating.
I adapted this recipe from The Chunky Chef and made it a little milder for the kids.
- C H I C K E N M A R I N A D E
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1½ tsp Paprika
- ½ tsp Pepper
- ½ tsp Dried Onion
- ½ tsp Oregano
- 1 TBSP Olive oil
- R E M A I N I N G I N G R E D I E N T S
- 2 Tbsp Olive oil
- 1 Green Bell Pepper
- 1 Package Turkey Sausage Links
- 4 Chicken Thighs
- 1 Diced Onion
- 1 cup DRY long-grain rice
- 2¼ cup chicken stock or broth
- Salt and Pepper to your personal taste
- C H I C K E N M A R I N A D E D I R E C T I O N S
- Mix all of the ingredients together to make a paste. Rub your chicken thighs with the paste
- C O O K I N G D I R E C T I O N S
- Brown cut up sausage in a bit of olive oil. Once cooked remove from pot
- Add more olive oil to pan if necessary, sear chicken thighs on each side. Remove when browned
- Saute onions and bell pepper, stirring up brown bits from chicken and sausage
- Once vegetables have browned add in rice and give a good stir
- Add in chicken broth and bring to a slow simmer
- Put chicken thighs back into pan tucking them into the rice and top with sausage
- Place lid on pot and place in oven at 350 degrees for 40 minutes or until all liquid has cooked into the rice
I know the steps may seem like a lot. My cook with me video on Youtube shows you just how easy the steps are. Take a look!
Enjoy! Be sure to connect with me on social to let me know how it turned out if you try it!