One Pot Southern Chicken and Sausage Rice Dinner
One Pot Southern Chicken and Sausage Rice Dinner. A simple high protein weeknight meal with chicken, kielbasa, rice, and veggies in one pot.
Ingredients
- 2 teaspoon olive oil
- 2 skinless, boneless chicken breast halves cut into bite-size pieces
- 2 ounces kielbasa sliced
- 1 onion diced
- 1 green bell pepper diced
- ½ cup celery diced
- 2 tablespoon garlic chopped
- ¼ teaspoon cayenne pepper
- ½ teaspoon onion powder
- salt to taste
- ground black pepper to taste
- 2 cups white rice
- 4 cups chicken broth
- 3 bay leaves
- 2 teaspoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the chicken and kielbasa to the pot.
- Cook until the meat is lightly browned, about 5 minutes, stirring often.
- Add the onion, bell pepper, celery, and garlic to the pot.
- Sprinkle in the cayenne pepper, onion powder, salt, and black pepper.
- Cook and stir until the onion becomes soft and see-through, about 5 minutes.
- Add the rice to the pot and stir to combine.
- Pour in the chicken broth and add the bay leaves.
- Bring the mixture to a boil.
- Lower the heat to low, cover the pot with a lid, and let it simmer for 20 minutes.
- Check that the rice is soft and tender.
- Stir in the Worcestershire sauce and hot pepper sauce.
- Remove the bay leaves before serving.
Notes
Tips and Tricks
Cut the chicken into even pieces - Make sure all the chicken pieces are roughly the same size so they cook at the same rate. This prevents some pieces from being overcooked while others are undercooked. Don't skip browning the meat - Browning the chicken and kielbasa adds flavor to the entire dish. The browned bits that stick to the bottom of the pot will mix into the rice and create a richer taste. Use long grain white rice - Long grain rice works best for this recipe because it stays fluffy and doesn't get mushy. Avoid instant rice because it won't hold up well during the cooking time. Let it rest before serving - After you turn off the heat, let the pot sit covered for 5 minutes. This allows the rice to absorb any remaining liquid and helps everything settle. Adjust the liquid if needed - If your rice isn't tender after 20 minutes, add a little more broth or water and continue cooking. Different brands of rice can absorb liquid differently. Remove the bay leaves - Don't forget to take out the bay leaves before serving. They add flavor while cooking but aren't meant to be eaten.Storing and Reheating
Store in the Refrigerator - Place leftovers in an airtight container and store in the refrigerator for up to 4 days. Freeze for Later - This recipe freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating. Reheat on Stovetop - Place a serving in a saucepan with 1 to 2 tablespoons water or chicken broth. Warm over low heat, stirring until heated through. Reheat in Microwave - Place a serving in a microwave-safe bowl and add a tablespoon of water. Cover with a damp paper towel and microwave on high for 1 to 2 minutes, stirring halfway through.Nutrition
Calories: 488kcalCarbohydrates: 59gProtein: 29gFat: 14gSaturated Fat: 4gCholesterol: 74mgSodium: 1082mgPotassium: 498mgFiber: 2gSugar: 3gCalcium: 52mgIron: 4mg
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