Oven-baked dish blending chicken, smoky sausage, vegetables, and seasoned tomato rice for a comforting meal.
# Ingredient List:
→ 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
20 - Lemon wedges (optional)
# Directions:
01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sausage; sauté for 4 to 5 minutes until lightly browned. Transfer to the prepared baking dish.
03 - In the same skillet, cook onion, bell pepper, and celery for 4 minutes until softened. Add garlic and cook for 1 additional minute.
04 - Stir in tomato paste, smoked paprika, thyme, oregano, cayenne, salt, and pepper. Cook for 1 minute to enhance flavors.
05 - Add diced tomatoes with juices, stirring well and scraping up any browned bits.
06 - Transfer the vegetable mixture over the chicken and sausage in the baking dish. Add rice and bay leaf, then pour in chicken broth. Stir gently to combine and spread evenly.
07 - Cover the baking dish tightly with 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 mostly absorbed.
09 - Remove from oven, discard bay leaf, fluff with a fork, garnish with parsley, and serve with lemon wedges if desired.
