One Pot Chicken and Dirty Rice

Ingredients
MARINADE:
* 1 tsp salt
* 1 tsp garlic powder
* 1 1/2 tsp paprika
* 1/2 tsp pepper
* 1/2 tsp dried minced onion
* 1/2 tsp cayenne pepper
* 1/2 tsp oregano
* 1/4 tsp red pepper flakes
* 1 tsp lemon juice
* Tbsp enough olive oil to make a paste about 1 REST OF DISH:
* 2 Tbsp Olive oil
* 1 link of andouille sausage sliced into 1/4″ slices
* 4 bone-in skin on chicken thighs
* 1 medium yellow onion diced
* 1 jalapeno pepper seeded and diced
* 2 celery stalks diced
* 1/4 tsp cayenne pepper
* pinch of red pepper flakes
* salt and pepper to taste
* 1 cup DRY long-grain rice
* 2 1/4 cup chicken stock or broth
* Sliced green onions for garnish
* Minced fresh parsley for garnish
Instructions
* Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.
* Preheat oven to 350 degrees F.
* 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.
* 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, 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.
* Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.
* Add cayenne, red pepper flakes and salt and pepper and stir.
* Add rice and chicken stock, give it a stir, and let simmer for 1 minute.
* 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.
* Bake at 350 degrees for 35 minutes (covered).
* Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.
* Garnish with sliced green onions and minced parsley!