This one-pot chicken and rice grits dish is hearty, comforting, and deeply flavorful. Chicken thighs are simply seasoned with salt and pepper, seared until golden, then finished with a touch of Creole Kiss seasoning for warmth and depth. They’re nestled into savory rice grits cooked with chicken stock, fire-roasted tomatoes, and the classic trinity of celery, red pepper, and onion. Baked covered, then uncovered, the grits turn tender and rich while the chicken stays juicy with crisped skin. Finished with fresh herbs, this easy cast-iron meal delivers big flavor with minimal effort—perfect for a cozy weeknight dinner.
This one-pot chicken and rice grits dish is hearty, comforting, and deeply flavorful. Chicken thighs are simply seasoned with salt and pepper, seared until golden, then finished with a touch of Creole Kiss seasoning for warmth and depth. They’re nestled into savory rice grits cooked with chicken stock, fire-roasted tomatoes, and using our quartet of celery, red pepper, fennel and onion. Baked covered, then uncovered, the grits turn tender and rich with the chicken juices while the chicken stays juicy with crisped skin. Finished with fresh herbs, this easy cast-iron meal delivers big flavor with minimal effort—perfect for a cozy weeknight dinner.
Ingredients
4 bone-in, skin-on chicken thighs
Half a package of Andouille smoked sausage(13oz) - sliced into coins.
½ red pepper roughly chopped
1 small onion, roughly chopped
One celery stalk, diced
1/2 a fennel bulb, top and bottom removed, finely chopped
Fresh cilantro, parsley leaves, or chopped green onion for garnish
Salt and black pepper
Directions
Preheat the Oven
Preheat oven to 375 degrees.
Season & Sear the Meats
Pat chicken thighs dry. Season with salt & black pepper. Sear ovthighs skin-side down until deeply golden, flip and cook 2 min more. Remove thighs to plate, season with 1 tsp of Fennel and Fire Creole Kiss seasoning. Set aside.
Over medium heat Add sliced sausage to the skillet. cook until golden on both sides. . Remove to a plate covered with a paper towel to drain.
Build the Base
Turn the heat up to medium. Add a tbsp of oil to skillet.
Add the Divine Quartet (red pepper, onion, celery, fennel bulb) and sauté until soft & fragrant, about 5 min, scraping up the brown bits. At about 3 minutes, sprinkle about a Tbsp of Creole Kiss Seasoning on the vegetables, stirring occasionally, and sauté for the remaining 2 minutes. This will help release the flavor of the spices.
Add Grits and Assemble for Cooking
Add the chicken broth to the pan with the vegetables and stir in the grits. Add the sausage back into the pan. Lay the four chicken thighs on top. Sprinkle the top with more Creole Kiss seasoning.
Bake
Using pot holders (the skillet is hot), cover the pan with lid or aluminum foil - place it in preheated oven for 30 min. Remove the foil and continue to cook for another 20 minutes or until grits are tender and chicken reaches 165 degrees F.
Finish & Serve
Once cooking is complete, remove from oven. let sit 3-4 minutes. Sprinkle with fresh parsley, cilantro, or sliced green onion and serve
Recipe Note
If grits tighten too much after cooking, stir in a splash of warm stock to loosen.
Enjoy a side of corn on the cob.
Garnish with thinly sliced green onions, cilantro, or parsley for fresh flavor.
For extra heat, drizzle with hot sauce or hot salsa.
Season with Fennel and Fire - Fire Salt to taste.
May use rice or corn grits in place of rice grits.
