A comforting baked dish of chicken, smoky sausage, vegetables, and tomato-infused rice with bold spices.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 9 ounces smoked andouille sausage or kielbasa, sliced
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 14 ounces canned diced tomatoes with juices
→ Rice & Liquids
08 - 1½ cups long-grain white rice, rinsed
09 - 2½ cups chicken broth
10 - 2 tablespoons tomato paste
→ Spices & Seasonings
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - ½ teaspoon cayenne pepper (adjust to taste)
15 - 1 bay leaf
16 - 1½ teaspoons kosher salt
17 - ½ teaspoon black pepper
→ Oil & Garnish
18 - 2 tablespoons olive oil
19 - 2 tablespoons chopped fresh parsley (for garnish)
20 - Lemon wedges (optional, for serving)
# How to Make It:
01 - Set oven to 375°F (190°C). Grease a 9x13-inch baking dish thoroughly.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sausage; cook 4 to 5 minutes until lightly browned. Transfer to prepared baking dish.
03 - In the same skillet, add onion, bell pepper, and celery; sauté for 4 minutes until vegetables soften. Add minced garlic and cook 1 additional minute.
04 - Stir in tomato paste, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to release aromas.
05 - Add diced tomatoes with their juices, stirring well and scraping browned bits from skillet bottom.
06 - Transfer vegetable mixture to the baking dish over chicken and sausage. Add rinsed rice and bay leaf. Pour chicken broth evenly over. Stir gently to combine ingredients and spread mixture evenly.
07 - Cover the baking dish tightly with aluminum foil. Bake in preheated oven for 40 minutes.
08 - Remove foil carefully, stir gently, and bake uncovered for an additional 10 minutes or until rice is tender and most liquid is absorbed.
09 - Remove from oven and discard bay leaf. Fluff with a fork, garnish with chopped parsley, and serve with lemon wedges if desired.
