Step 1

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

Step 2

Preheat oven to 350 degrees F.

Step 3

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

Step 4

Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

Step 5

Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.

Step 6

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

Step 7

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

Step 8

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

Step 9

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.

Step 10

Bake at 350 degrees for 35 minutes (covered).

Step 11

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

Step 12

Garnish with sliced green onions and minced parsley!