MARINADE:

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1 tsp salt

1 tsp pepper

1 tsp garlic powder

2 tsp paprika

1 tsp dried minced onion

½ tsp cayenne pepper

½ tsp oregano

¼ tsp red pepper flakes

1 tsp lemon juice

1 tbsp olive oil to make a paste

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REST OF DISH:

2 Tbsp Olive oil

1 link sausage sliced into ¼ inch slices

4 bone-in skin on chicken thighs

1 medium yellow onion diced

1 jalapeno pepper seeded and diced

2 celery stalks diced

¼ tsp cayenne pepper

Pinch of red pepper flakes

Salt and pepper to taste

1 cup DRY long-grain rice

2 ¼ cup chicken stock or broth

Sliced green onions for garnish

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1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.

2. Preheat oven to 350 degrees F.

3. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown sausage on both sides, then transfer sausage to a plate.

4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin, transfer chicken to plate with the sausage

5. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.

6. Add cayenne, red pepper flakes and salt and pepper and stir.

7. Add rice and chicken stock, give it a stir, and let simmer for 1 minute.

8. Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.

9. Bake at 350 degrees for 35 minutes (covered).

10. Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.

11. Garnish with sliced green onions