Margie's Chicken and Sausage

Discover the ultimate comfort food with Margie's Chicken and Sausage, a hearty one-pot meal bursting with bold, savory flavors. This Southern-inspired dish combines tender, golden-seared chicken thighs with smoky sausage, a medley of sautéed vegetables, and aromatic spices like paprika, thyme, and cayenne. Simmered in a rich broth of chicken stock and diced tomatoes, the dish is perfectly balanced by long-grain white rice, which absorbs all the flavorful juices. With just 20 minutes of prep and one pan to clean, Margie's Chicken and Sausage makes for an easy yet satisfying weeknight dinner that’s sure to impress. Perfect for fans of Cajun and creole-inspired recipes, this crowd-pleaser showcases the comforting, soulful essence of homemade cooking!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 12 oz smoked sausage
• 1 large yellow onion
• 1 large green bell pepper
• 2 pieces celery stalks
• 4 cloves garlic
• 2 tbsp olive oil
• 2 cups chicken broth
• 1 14.5 oz can diced tomatoes
• 1 tsp paprika
• 1 tsp dried thyme
• 0.25 tsp cayenne pepper
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup long-grain white rice

Directions

Step 1

Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.

Step 2

Slice the smoked sausage into 1/4-inch rounds. Dice the onion, green bell pepper, and celery. Mince the garlic cloves.

Step 3

In a large skillet or Dutch oven, heat the olive oil over medium-high heat.

Step 4

Add the chicken thighs to the skillet, skin-side down, and sear for 5-6 minutes until golden brown. Flip and cook for an additional 3-4 minutes. Remove the chicken and set aside.

Step 5

In the same skillet, add the sausage slices and cook for 3-4 minutes until browned. Remove and set aside with the chicken.

Step 6

Add the onion, bell pepper, and celery to the skillet. Cook for 5-6 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute until fragrant.

Step 7

Stir in the paprika, thyme, cayenne pepper, salt, and black pepper. Cook for 30 seconds to toast the spices.

Step 8

Pour in the chicken broth and diced tomatoes (with their juices). Stir well to combine and bring the mixture to a simmer.

Step 9

Stir in the rice, then return the chicken thighs and sausage to the skillet, nestling them into the liquid.

Step 10

Reduce the heat to low, cover the skillet with a lid, and let it simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender. Stir occasionally to prevent sticking.

Step 11

Once the dish is done, remove it from heat and let it rest, covered, for 5 minutes.

Step 12

Serve hot, garnished with optional fresh parsley or green onion if desired.

Nutrition Facts

Serving size	(1981.8g)

Amount per serving	% Daily Value*
Calories	2989.3

Total Fat 185.2g	0%
Saturated Fat 54.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 802.1mg	0%
Sodium 7132.7mg	0%
Total Carbohydrate 108.0g	0%
Dietary Fiber 17.1g	0%
Total Sugars 26.1g
Protein 217.2g	0%

Vitamin D 42IU	0%
Calcium 406.5mg	0%
Iron 17.8mg	0%
Potassium 3813.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 29.3%

Carbs: 14.6%