Recipe by Sarah Copeland via

Makes 6 – 8 servings


  • 1 whole chicken (3 lb), cut into pieces
  • 1 tsp. kosher salt, plus more to taste
  • 1/2 tsp. cayenne
  • 4 large cloves garlic, peeled; 2 whole and 2 minced
  • 4–5 Tbsp. vegetable oil
  • 1 cup onion, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 2 bay leaves
  •  1 1/2 cups long-grain white rice, uncooked
  • 1 lb. Cajun andouille or similar sausage, sliced ¼ inch thick
  • 3 cups homemade or store-bought chicken stock, hot
  • 1/4 cup scallions, finely chopped
  • 1/4 cup flat-leaf parsley, finely chopped


Season the chicken with salt and cayenne. Smash the whole garlic cloves with the flat side of a knife. Rub onto the chicken, then discard the garlic. In a large, heavy pot over medium heat, add the oil. When the oil is hot, add the chicken in two batches and cook until browned, 8 minutes per batch, adding more oil as needed; set aside.

In the same pot, add the onion, bell pepper, minced garlic and bay leaves. Cook over medium heat, stirring occasionally, until the onions are golden brown, about 8–10 minutes. Add the rice and andouille; cook, stirring frequently, until lightly browned, 15–20 minutes. Return the chicken to the pot, add the stock and bring to a simmer. Reduce the heat to low, cover and cook until stock is absorbed, about 30 minutes.

Fluff rice with a fork and season with salt. Just before serving, stir in the scallions and parsley.