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One Pot Spiced Chicken and Dirty Rice

Course: Main Course
Cuisine: American
Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours
Servings: 4
Calories: 821kcal
Author: Lord Byron's Kitchen
Everyone loves one-pot dinners, and this one has it all – grains, veggies, and protein. One Pot Spiced Chicken and Dirty Rice is flavourful and has a nice spicy kick; and only one pot to clean!
Print Recipe

Ingredients

For the Marinade

  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon dried red chili flakes
  • 1 teaspoon lemon juice
  • 2 tablespoons olive oil

For the Recipe

  • 2 tablespoons olive oil
  • 8 whole chicken drumsticks, bone in, skin on
  • 1 tablespoon dried onion flakes
  • 1/4 teaspoon dried red chili flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups instant white rice, uncooked
  • 2 cups canned diced tomatoes, with juice*
  • 1/4 cup water
  • Green onions, sliced, for garnish (optional)
  • Parsley, chopped, for garnish (optional)

Instructions

  • First, whisk together all of the marinade ingredients in a bowl until well combined. Set aside.
  • Rinse the chicken drumsticks in cold water and pat dry with a paper towel. Place the chicken into a large Ziploc bag.
  • Pour the marinade over the chicken and massage to coat. Seal the bag and place in the refrigerator for 2 hours or overnight.
  • When ready to cook, begin by preheating your oven to 350 degrees.
  • In a shallow dutch oven or braising pan with a heavy bottom and a tight fitting lid, add the olive oil over medium-high heat.
  • Add the chicken to the pan and sear for a few minutes on each side. You want the chicken skin browned, but not blackened.
  • Remove from heat and place chicken in the oven, uncovered, for 30 minutes.
  • Remove from oven and move the chicken to a plate. Set aside.
  • Add the water, canned tomatoes, onion flakes, salt, pepper, dried red chili flakes, and uncooked rice to the pan. Stir to combine.
  • Place the chicken drumsticks back into the pan and using tongs, nestle the chicken gently unto the top of the rice.
  • Cover the pot and return to the oven for 20 minutes, covered.
  • Remove lid and bake for another 5 minutes or until liquid is absorbed.
  • Garnish and serve!

Notes

*I used Aylmer Accents, which is a canned diced tomato with green pepper, celery, and onion. You can use just plain canned diced tomato.

Nutrition

Calories: 821kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1060mg | Potassium: 277mg | Fiber: 2g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 12.6mg | Calcium: 54mg | Iron: 4.1mg