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Active time
15 minutes
Total time
1 hour
6 servings
Serving Size
1/6 of recipe

1 tablespoon extra virgin olive oil

1 pound boneless skinless chicken thighs

1 medium onion, chopped

1 green bell pepper, chopped

1 celery stalk, chopped

6 ounces Andouille chicken sausage

½ teaspoon cayenne powder (optional)

¼ teaspoon chili powder

½ teaspoon smoked paprika

¼ teaspoon dried oregano

½ teaspoon salt

1 (14-ounce) can diced tomatoes, no-salt-added, preferably fire-roasted

1 ½ cups long brown rice, dry

2 ¾ cups water

3 scallions, sliced

  1. Heat a large Dutch oven over medium heat. Add the oil and swirl to coat the pot. Nestle the chicken thighs into the pot and brown the chicken, undisturbed, for 3 minutes on each side, until the chicken takes on a slightly golden color, but is not fully cooked. Set the browned chicken aside on a plate.
  2. Add the onion, bell pepper, celery, and sausage and cook, stirring occasionally, until the onions are translucent and the sausage is cooked through, about 7 minutes. Add the cayenne powder (if using), chili powder, paprika, oregano, and salt and stir for an additional 30 seconds.
  3. Add the tomatoes, brown rice, and water and stir. Nestle the browned chicken into the Dutch oven and bring the heat to a boil. Once boiling, reduce heat to a simmer and cook, partially covered, for approximately 45 minutes, until the chicken reaches an internal temperature of 165°F when tested with a meat thermometer, and the liquid is absorbed and the rice is fully cooked. If the rice starts sticking to the bottom of the pot, add more water as needed.
  4. Taste and adjust seasoning, if desired. Garnish with sliced scallions before serving.

An Oldways recipe and photo


Calories: 350
Total Fat: 9g
Saturated Fat: 2g
Sodium: 540mg
Carbohydrate: 43g
Fiber: 3g
Total Sugar: 4g (Added Sugar: 0g)
Protein: 25g

Yield: 6 servings

Serving Size: 1/6 of recipe

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