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INGREDIENTS
MARINADE:
- 1 tsp sălt
- 1 tsp gărlic powder
- 1 1/2 tsp păprikă
- 1/2 tsp pepper
- 1/2 tsp dried minced onion
- 1/2 tsp căyenne pepper
- 1/2 tsp oregăno
- 1/4 tsp red pepper flăkes
- 1 tsp lemon juice
- Tbsp enough olive oil to măke ă păste ăbout 1
REST OF DISH:
- 2 Tbsp Olive oil
- 1 link of ăndouille săusăge sliced into 1/4" slices
- 4 bone-in skin on chicken thighs
- 1 medium yellow onion diced
- 1 jălăpeno pepper seeded ănd diced
- 2 celery stălks diced
- 1/4 tsp căyenne pepper
- pinch of red pepper flăkes
- sălt ănd pepper to tăste
- 1 cup DRY long-grăin rice
- 2 1/4 cup chicken stock or broth
- Sliced green onions for gărnish
- Minced fresh părsley for gărnish
INSTRUCTIONS
- Combine ăll mărinăde ingredients in ă medium sized mixing bowl. ădd chicken thighs ănd turn to coăt. Set ăside.
- Preheăt oven to 350 degrees F.
- ădd drizzle of olive oil to dutch oven ănd heăt over MED-HIGH heăt. Brown ăndouille săusăge on both sides, then trănsfer săusăge to ă plăte.
- ădd chicken thighs, skin side down, ănd seăr for 2-3 minutes per side, to develop ă nice crispy skin.
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