Oven-baked dish with chicken, smoked sausage, vegetables, and seasoned tomato rice for a hearty meal.
# What You 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 - 1 can (14 ounces) 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
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)
# Step-by-Step Directions:
01 - Heat the oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
02 - Warm olive oil in a large skillet over medium-high heat. Add chicken pieces and sliced sausage, sautéing for 4 to 5 minutes until lightly browned. Transfer to the prepared baking dish.
03 - In the same skillet, cook chopped onion, green bell pepper, and celery for 4 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste, smoked paprika, dried thyme, oregano, cayenne pepper, kosher salt, and black pepper; cook for 1 minute to release aromas.
05 - Mix in diced tomatoes with their juices, scraping any browned bits from the pan, and combine thoroughly.
06 - Transfer the vegetable mixture into the baking dish with browned meats. Add rinsed rice and bay leaf. Pour chicken broth over and stir gently to combine evenly.
07 - Cover the dish tightly with aluminum foil and bake for 40 minutes.
08 - Remove foil, stir gently, and bake uncovered for an additional 10 minutes until rice is tender and liquid is mostly absorbed.
09 - Remove the bay leaf, fluff the rice with a fork, garnish with fresh parsley, and serve with lemon wedges if desired.
