INGREDIENTS
4 bone-in, skin-on chicken thighs (
Salt and ground black pepper
5 teaspoons vegetable oil
½ pound andouille sausage, halved lengthwise and sliced into 1/4-inch pieces
1 medium onion, chopped medium
1 medium red bell pepper, stemmed, seeded, and chopped medium
5 medium garlic cloves, minced or pressed through a garlic press
1 ½ cups long-grain white rice
1 (14.5-ounce) can diced tomatoes, drained
1 (8-ounce) bottle clam juice
2 ½ cups low-sodium chicken broth
1 pound large shrimp (31 to 40 count), peeled, deveined, and rinsed
2 tablespoons chopped fresh parsley leaves
DIRECTIONS
Dry the chicken thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Carefully lay the chicken thighs in the skillet, skin-side down, and cook until golden, 4 to 6 minutes. Flip the chicken over and continue to cook until the second side is golden,
Pour off all but 2 teaspoons of the fat left in the skillet and return to medium-high heat until shimmering. Add the andouille and cook until lightly browned,
Add the remaining 3 teaspoons oil to the skillet and return to medium heat until shimmering. Add the onion, pepper, garlic, and ½ teaspoon salt; cook, scraping the browned bits off the bottom of the skillet, until the onion is softened,
Transfer the chicken to a plate and cover with foil to keep warm. Stir the shrimp and sausage into the rice and continue to cook, covered, over low heat for 2 more minutes. Remove the skillet from the heat and let stand, covered, until the shrimp are fully cooked and the rice is tender,
