This Chicken, Sausage, and Rice dish is perfect for busy weeknights when you want something satisfying and delicious without spending hours in the kitchen. Tender chicken thighs, savory sausages, and fragrant spices like turmeric and cumin come together to deliver a hearty, comforting dish! Cooked in one pot for easy cleanup, it’s great for family dinners or meal prepping.
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Recently, I had the pleasure of tasting some incredibly savory rice at a banquet hall, which sparked my inspiration to create a similar dish at home. I love trying delicious restaurant dishes and putting my own homemade spin on them—as I did with my Sweet and Crunchy Beet Salad. With this rice recipe, I wanted to develop a flavorful, convenient recipe that busy parents could whip up quickly and that kids would love. Adding some sausage and chicken thighs similar to my Super Easy Sautéed Chicken Thighs recipe makes the savory rice a full, satisfying, meal that even picky kids enjoy. Speaking of picky kids, if you're looking for more picky-kid-friendly recipes, you should definitely try our Chicken in Spaghetti Nests recipe and the Broccoli Microgreens Breakfast Sandwich. I know, the words "broccoli" and "microgreens" don't sound like something kids would devour, but I've heard and personally witnessed otherwise!
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Reasons to love the recipe
- One-Pot Convenience: Like this Hearty Pickle Soup Recipe and this Simple Cabbage Soup Recipe, minimal cleanup is required as everything cooks in a single pot, saving time and effort.
- Hearty and Filling: Packed with tender chicken, flavorful sausages, and parboiled rice, this dish provides a complete meal that’s both nutritious and satisfying.
- Minimal Prep: With straightforward ingredients and simple steps, it's easy to prepare.
- Leftover Friendly: Like this Curried Rice Sautee, this dish makes excellent leftovers, with flavors often improving the next day. It's perfect for meal prepping or enjoying a tasty lunch.
Ingredients
- Sausages: Like in this Sausage and Rice Salad, I used mild Italian sausages. But, you can also use Smoked Sausage (Andouille or Kielbasa) to add a smoky, savory flavor that pairs well with the spices like turmeric and cumin. Andouille is spicier and Kielbasa is milder. For a leaner option choose chicken sausages; they can still add great flavor, especially if they're seasoned with garlic, herbs, or spices.
- Chicken: I find that boneless, skinless chicken thighs work best in this recipe. Thighs have a higher fat content, making them more flavorful and juicy. This is important in a dish like this, where the chicken simmers with rice, as it prevents the meat from drying out and makes the rice more savory and moist.
- Rice: I use parboiled rice in this recipe. It is partially precooked in its husk before being processed and sold. As such, it retains more nutrients compared to regular white rice. It is also harder to overcook than regular white rice, which makes it ideal for our Sweet and Savory Stuffed Chicken Quarters dish and this recipe, where rice cooks with other ingredients like chicken and sausage.
- Garlic: We'll be using minced garlic and one whole garlic head! The minced garlic will give a more immediate and slightly stronger flavor when sautéed with the meat. While the whole garlic head will release a subtle, mellow garlic taste as it steams with the rice.
- The seasonings: just some salt, pepper, turmeric, and cumin.
***see the recipe card at the end of this post for the full list of ingredients and quantities
Substitutions and variations
- Rice: You can also use brown rice, quinoa (Use 1 ¼ cups of quinoa and 2 ½ cups of water), or couscous.
- Chicken: As a leaner poultry option you can use chicken breast or turkey thighs instead of chicken thighs. Keep in mind though that these leaner meats tend to dry out more quickly during cooking.
- Make it spicy: use spicy sausages or incorporate chili flakes, cayenne pepper, or hot sauce for a spicy kick!
- Meal-in-one variation: Incorporate vegetables like zucchini, bell peppers, or mushrooms into the pot with the chicken and sausage for a complete meal in one. Saute them when adding the carrot and minced garlic. For more meal-in-one recipes, you should also try this Pan Seared Salmon with Vegetables dish and this Parmesan Pasta with Roasted Vegetables recipe.
- Make it herbed rice: Add fresh or dried herbs like thyme, rosemary, or parsley to the rice for extra flavor.
Preparation
STEP 1: Cook the Chicken and Sausage
Heat the oil in a large non-stick pot or a Dutch oven over medium-high heat. Cook the chicken and sausages until slightly browned. Lower the heat to medium and add the minced garlic and grated carrot. Stir and cook for about 2 minutes.
STEP 2: Stir in spices and seasonings
Stir in the turmeric, cumin, salt, and pepper. Let the spices cook for 1 minute, mixing them well with the chicken, sausage, and carrot.
STEP 3: Add rice
Add the rice to the pot and stir to coat the rice with the meat and spices. Place the garlic head in the center or nestle it among the rice. Pour in the water, stir, and bring to a simmer.
STEP 4:
Cover the pan, and simmer for about 20-25 minutes, or until the rice is cooked and the water is absorbed. Let the dish sit covered for about 5 minutes before serving.
Top Tips
- Ensure the chicken and sausage are well-browned before adding other ingredients. This caramelization adds rich flavor to the dish.
- Don’t Overcrowd the Pan: If you’re cooking a larger batch, use a larger pan or cook in batches to avoid steaming the ingredients rather than searing them.
- Once you cover the pan, avoid lifting the lid frequently. This lets steam escape and can affect the cooking process.
- After cooking, let the dish sit covered for about 5 minutes. This helps the flavors meld and allows the rice to firm up slightly.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Yes, you can freeze the dish for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Reheat thoroughly after thawing.
The rice should be tender and the water should be absorbed. If the rice is still hard and there is liquid left, cover and simmer for a few more minutes.
If the dish is too dry, add a little more water or broth and let it simmer with the lid on for a few more minutes to allow the rice to absorb the liquid.
Serving suggestions
To add a fresh contrast, serve the rice with a simple green salad, such as this Arugula and Spinach Salad or this Cherry Tomato and Asparagus Salad. These Healthy Turmeric Oven Roasted Vegetables will also complement the dish well. A dollop of our Cilantro Lime Tahini Sauce will also be great with the rice; you can serve it on the side.
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Recipe
Chicken, Sausage and Rice
Equipment
- Dutch oven or non-stick soup pot
Ingredients
- 1 tablespoon olive oil
- 4 Chicken Thighs diced into bite-size pieces
- 3 Sausages sliced
- 3 cloves garlic minced
- 1 Carrot grated
- 1 teaspoon turmeric
- 2 teaspoons cumin
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
- 1 ½ cups Rice parboiled rice preferred, rinsed
- 1 garlic head rinsed
- 3 ¼ cups water you can boil it the kettle first
Instructions
- Heat the oil in a large non-stick pot or a Dutch oven over medium-high heat. Add the diced chicken thighs and cook until slightly browned on all sides. Add the sliced sausages and cook until they are lightly browned.1 tablespoon olive oil, 4 Chicken Thighs, 3 Sausages
- Lower the heat to medium. Add the minced garlic and grated carrot to the pot with the meat. Stir and cook for about 2 minutes until the garlic is fragrant and the carrot begins to soften.3 cloves garlic, 1 Carrot
- Stir in the turmeric, cumin, salt, and pepper. Let the spices cook for 1 minute, mixing them well with the chicken, sausage, and carrot.1 teaspoon turmeric, 2 teaspoons cumin, 1 teaspoon salt, ½ teaspoon ground black pepper
- Add the parboiled rice to the pot and stir to coat the rice with the meat and spices. Place the garlic head in the center or nestle it among the rice.1 ½ cups Rice, 1 garlic head
- Pour in the water, stir, and bring it to a boil by turning the heat up to medium-high. Once you see the mixture is starting to bubble gently, reduce the heat to low/simmer. Cover the pan and let it cook for 20-25 minutes until the rice is tender and the water is absorbed.3 ¼ cups water
- Let the dish sit covered for about 5 minutes and serve!
Notes
- Ensure the chicken and sausage are well-browned before adding other ingredients. This caramelization adds rich flavor to the dish.
- Don’t Overcrowd the Pan: If you’re cooking a larger batch, use a larger pan or cook in batches to avoid steaming the ingredients rather than searing them.
- Once you cover the pan, avoid lifting the lid frequently. This lets steam escape and can affect the cooking process.
- After cooking, let the dish sit covered for about 5 minutes. This helps the flavors meld and allows the rice to firm up slightly.
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