Chicken Rice and Sausage

The chicken and rice with sausage served in a white bowl and set on a blue table with a teal linen to the left and bread.

Chicken Rice and Sausage

Chicken rice and sausage is a hearty, budget-friendly dinner that’s easy to make and satisfying. This recipe brings together chicken thighs, smoked sausage, and rice cooked with onions, garlic, and a mix of spices. It’s a simple and delicious meal the whole family will enjoy.

Course Main Course

Cuisine American, Spanish

Keyword chicken and rice, sausage, spanish rice

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 600kcal

Author Elizabeth Rodriguez

Ingredients

1 pound Chicken Thighs boneless, skinless, excess fat removed, and cut into large pieces
2 teaspoons Salt divided
½ teaspoon Paprika
¼ teaspoon Turmeric Bijol or annatto can be substituted
½ teaspoon Dried Oregano
¼ teaspoon Cumin
¼ teaspoon Black Pepper
2 tablespoons Olive Oil
14-16 ounces Smoked Sausage sliced into bite-sized rounds (use a fully cooked variety such as smoked, kielbasa, or andouille)
1 medium Onion finely diced
3-4 Garlic Cloves minced
2 tablespoons Tomato Paste
¼ cup White Wine
2 cups Jasmine Rice or Long Grain White Rice
2 cups Chicken Broth
2 cups Water
1 Bay Leaf
12 ounces Light Beer room temperature
Chopped Parsley for garnish optional

Instructions

Season the chicken on both sides with 1 teaspoon of salt.
Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot but not smoking, add the chicken thighs. Cook for 3–4 minutes, then turn each piece and cook for another 2–3 minutes to brown both sides. If the chicken sticks to the pot, let it cook for another minute before turning.
Add the sausage and onions to the pot. Cook for 5 minutes, stirring occasionally.
Add the garlic and cook for 1–2 minutes, stirring often.
Stir in the tomato paste, 1 teaspoon salt, the paprika, turmeric, oregano, cumin, black pepper until well combined.
Add the white wine and deglaze the pot by gently scraping any bits off the bottom. Cook for 1–2 minutes, stirring occasionally, to reduce the wine slightly.
Add the rice, chicken broth, water, and bay leaf to the pot. Stir well to combine.
Raise the heat to medium-high and bring the liquid to a boil. Reduce the heat to medium and simmer for 8–10 minutes. Stir frequently at first to prevent the rice from sticking, then stir occasionally as the rice begins to cook.
Continue simmering until most of the liquid has cooked out. The rice should be visible on the surface and should not sink to the bottom when stirred. Reduce the heat to low, cover, and cook for 15 minutes. Stir the rice once halfway through cooking to prevent sticking.
Taste the rice and add salt, if needed (we added ¼ teaspoon). If the rice is still slightly firm in the center, that’s okay at this stage.
Raise the heat to medium-low and slowly stir in the beer. Cover the pot and cook for 10 minutes, stirring once to prevent sticking.
Lower the heat to low, cover, and cook for another 10 minutes, stirring once halfway through. Check the rice; if it’s not fully cooked, continue steaming for 5–10 more minutes and check again.
Once the rice is tender, remove and discard the bay leaf.
Serve immediately, garnished with chopped parsley, if desired.

Notes

Prep all ingredients before cooking, as the steps move quickly at the start.
Combine the dry spices into a seasoning mix to save time and avoid measuring over a hot pot.
Stir the rice frequently at first to prevent sticking, then stir occasionally as the liquid reduces.
The chicken thighs may break apart while browning and cooking, which is fine—it ensures tender chicken pieces are evenly distributed throughout the dish.

Nutrition