Chicken, Sausage and Rice
This Chicken, Sausage, and Rice dish is ideal for busy weeknights when you're craving something hearty and flavorful without the hassle of spending hours in the kitchen. It features tender chicken thighs, savory sausages, and fragrant spices like turmeric and cumin—all cooked in one pot for easy cleanup.
Servings: 4
Calories: 742kcal
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.
Nutrition
Calories: 742kcal | Carbohydrates: 59g | Protein: 33g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 1100mg | Potassium: 562mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2698IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 3mg