This is a classic dish that has been around for years. My husband has fond memories of his mother making it for the family when he was young. It’s a Southern dish with Cajun overtones. It’s absolutely delicious and a one dish meal!
- 6 slices thick-cut bacon, cut into 1/2 inch pieces
- 6 chicken thighs, skin on, bone-in (or 4 chicken thighs 2 breast with bone), sprinkled with Rub* recipe below
- 1/4 cup olive oil
- 1 kielbasa or andouille sausage, cut into rounds about 3/4 inches apart
- 1 stalk celery, diced
- 1 medium Vidalia onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 3 cups diced ripe tomatoes (beefsteak or heirloom) (about 2 large tomatoes or 3 small)
- 2 cups uncooked long-grain white rice, (use Mahatma Extra-long Enriched Rice)
- 2 tablespoons unsalted butter
- 4 cups chicken stock (32 oz.)
- 1/4 cup chopped fresh parsley, for garnish (Optional)
- Salt & pepper to taste
Ingredients for Rub:
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
Mix onion powder, salt, pepper, paprika, and garlic powder together in a bowl and set aside.
Set the chicken in a large bowl and sprinkle then pat the rub on both sides of the chicken until coated. Set a fry pan on the stove and add 1/4 cup olive oil. Sauté the chicken on both sides until lightly brown, about 4 minutes per side. Remove from pan and set aside.
Place large pot with a lid on stove and turn on to medium-high heat. Place cut bacon into the pot and cook at medium-high temperature for approx. 5 minutes. Add kielbasa and cook another 5 minutes, until lightly browned. With a slotted spoon, remove from the pot and set aside.
Add 2 tablespoons butter to the bacon grease in the pot. Add the celery, onion, and bell pepper to the bacon grease & butter in the pot and sauté for about 5 minutes. Add garlic and sauté 1 minutes more. Add the diced tomatoes and cook approximately 3 minutes.
Add 4 cups of chicken stock to the pot and bring to a boil, add back in the bacon and kielbasa. Season with about 1/2 teaspoon sea salt & pepper (or more to taste). Add in the chicken. Add the rice into the pot and stir. Cover the pot and cook for approximately 25 minutes or until stock is absorbed. Let sit approximately 10 minutes for any remaining liquid to be absorbed. Serves 6 (Optional, top with chopped parsley when serving).