This meal is full of flavor and conveniently made in one dish! What’s not to like?


  • 2 pounds boneless chicken breasts
  • 9 ounces Amylu Andouille sausage cut into about 1/3″ slices 
  • salt to taste
  • pepper to taste
  • 3-5 tbsp olive oil divided
  • 1 onion diced
  • 3 cloves fresh minced garlic
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 2 cups rice, uncooked
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 5 cups chicken broth
  • 1 3/4 cups medium chunky salsa
  • cilantro for serving
  • 2-3 fresh limes for serving


  • Preheat oven to 350 degrees. Season chicken breasts with salt and pepper to taste.
  • Heat 1 tbsp olive oil in a dutch oven on stove top over medium heat. Add sliced sausage and brown, about 4-5 minutes. Remove from pot and set aside.
  • If needed, added another 1 tbsp of olive oil. Place as many chicken breasts as will fit in a single layer, and brown for 3 minutes per side. Set aside. Again, if needed, add another 1 tbsp of olive oil and repeat with remaining chicken.
  • Add 1 tbsp olive oil to pot. Then add onion, garlic, chopped red pepper, and chopped green pepper. Cook until softened, about 6 minutes.
  • Stir in rice, cumin, and oregano. Saute until all the rice is coated with oil, about a minute.
  • Stir in chicken broth, salsa, chicken thighs, and sausage. Bring mixture to a boil.
  • After mixture comes to a boil, cover dish with lid and place in oven. Bake for 60 minutes, covered.
  • Serve warm, topped with chopped cilantro and fresh lime juice.

Recipe from: Sugar Spices Life