Chicken Rice and Sausage

What’s new in the recipe

This recipe was originally published on May 16, 2019, and we've made some fantastic updates! The pictures have been refreshed, the instructions and process pictures are now numbered for easier following, and we’ve expanded the recipe tips and notes section to help you achieve the best results. You’ll also find a more comprehensive substitutions and variations section with additional options, a brand-new prep tips section for smoother cooking, and convenient “jump to” links for effortless navigation.

Ingredients

• Chicken – Boneless, skinless chicken thighs are best for this recipe because they stay tender during the cooking process. You can use white or dark meat, but use boneless because bone-in will affect the cooking times.
• Sausage – Fully cooked sausage works perfectly. Smoked sausage is our go-to, but kielbasa or andouille are also great options.
• Rice – Jasmine or long-grain white rice works well here.
• Pantry, herbs, and spices – Tomato paste, salt, paprika, turmeric, dried oregano, ground cumin, black pepper, and a bay leaf add bold flavors to the dish. Tomato paste, paprika, and turmeric also give the rice its vibrant color. If you don’t have turmeric, try Bijol or annatto as substitutes.
• Oil – Olive oil is recommended, but other great options include avocado oil, canola oil, or vegetable oil—just pick one with a moderate smoke point.
• Produce – Onions and garlic are sautéed with the meat to build a layer of flavor. Fresh parsley is optional but makes a nice garnish at the end.
• Liquid – White wine is used to deglaze the pot (you can substitute chicken broth). Chicken broth and water cook the rice, while a bit of light beer at the end helps steam the rice.
• See the recipe card for quantities and preparation.

Easy Prep Tips

The prep work for this recipe is straightforward and simple, with more measuring than knife work—which is always a plus. It’s best to have everything prepped and ready before you start cooking to ensure the process runs smoothly.

• Trim any excess fat from the chicken, especially if using the recommended chicken thighs, to keep the dish lighter and less greasy.
• Dice the onions small to fine so they soften and almost dissolve into the rice, adding flavor without noticeable chunks.
• Combine the salt, paprika, turmeric, oregano, cumin, and black pepper into a seasoning blend ahead of time to avoid measuring over a hot pot.
• Use a wide pot or sauté pan with a lid to ensure even cooking and enough space for stirring the ingredients without spilling. We use a 6-quart enameled Dutch oven, it works perfectly.

How to make chicken rice and sausage

1. Heat olive oil in a large, heavy pot over medium heat. When the oil is hot but not smoking, add the chicken thighs and cook for 3–4 minutes.
2. Turn each piece and cook for another 2-3 minutes to brown on both sides. If the chicken is sticking to the pot, give it another minute and try again.
3. Add the sausage and onions to the pot. Cook for 5 minutes, stirring occasionally.
4. Stir in the garlic and cook for 1–2 minutes until fragrant. Stir often.

5. Add the tomato paste, salt, paprika, turmeric, oregano, cumin, and black pepper. Stir well to coat the meat and onions in the seasoning.
6. Pour in the white wine and stir while gently scraping any bits off the bottom of the pot. Cook for 1-2 minutes to reduce the wine slightly, stir occasionally.
7. Add the rice, chicken broth, water, and bay leaf to the pot. Stir well.
8. Raise the heat to medium-high and bring the liquid to a boil. Then lower heat to medium and simmer for about 8-10 minutes. Stir often at first to prevent the rice from sticking to the bottom, then occasionally as it cooks.

9. Allow most of the liquid to cook out until the rice is visible on the surface. When stirred, the rice should no longer sink to the bottom. Reduce the heat to low, cover the pot, and cook for 15 minutes, stirring once halfway through to reach the rice on the bottom. Taste the rice and add salt if needed (we added ¼ teaspoon). If the rice is still firm in the center, that’s okay.
10. Raise the heat to medium-low and slowly pour in the beer while stirring. Cover the pot and cook for 10 minutes, stirring once to prevent sticking.
11. Lower the heat to low, cover, and cook for another 10 minutes, stirring halfway through. Check the rice; if it’s still not done, let it steam for 5–10 minutes more and check again.
12. Once the rice is tender and fully cooked, remove and discard the bay leaf. Serve and garnish with chopped parsley, if desired.

Substitutions and variations

• White Wine – Chicken broth is a great substitute for white wine, adding depth without the alcohol. Use equal amounts, and keep in mind that broth will have a slightly milder flavor.
• Olive Oil – Any oil with a moderate smoke point, like avocado oil, canola oil, or vegetable oil, can be used in place of olive oil.
• Turmeric – If turmeric isn’t available, Bijol or annatto can be used as substitutes to achieve a similar vibrant color and subtle earthiness. Both are commonly used in Latin cooking.
• Chicken – Boneless, skinless chicken thighs are ideal for this recipe because they stay tender during cooking, but they can be replaced with boneless, skinless chicken breasts if needed. Keep in mind that chicken breasts are leaner and can dry out more easily.

Storing and reheating instructions

• Cooling: Allow the chicken rice and sausage to cool completely before storing. Do not leave it out at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F).
• Refrigerator: Transfer the leftovers into portion-sized, airtight containers. Refrigerate for 3–4 days.
• Freezer: To freeze, transfer the food to freezer-safe, airtight containers, leaving about an inch of space for expansion. Label the containers with the contents and date. Freeze for up to 2–3 months.
• Reheating: Defrost the food in the refrigerator overnight if frozen.
  • Stovetop: For best results, use a non-stick skillet to reheat the leftovers. Place the desired portion in the skillet over medium to medium-low heat. Cover the skillet and stir occasionally until heated through. Add 1–2 tablespoons of broth or water if needed to loosen the rice.
  • Microwave: Transfer a portion to a microwave-safe dish and heat in 30-second intervals, stirring in between, until thoroughly heated. Add a small splash of broth or water if the rice seems dry.
• Food Safety: Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.