Best Cast Iron Skillet Chicken Dirty Rice Recipes

Cast-Iron Skillet Chicken Dirty Rice image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 13

1 1/2 tablespoons canola oil
1/2 lb ground chicken thighs
1/2 lb chicken livers, pureed
1 1/3 cups Progresso™ chicken broth (from 32-oz carton)
3 cloves garlic, finely chopped
1 Anaheim chile, diced
2 tablespoons finely chopped Italian (flat-leaf) parsley
1 1/2 teaspoons Creole seasoning
1/2 teaspoon ground red pepper (cayenne)
2 stalks celery with greens, diced
1 medium onion, chopped
2 1/2 cups hot cooked white rice
1 bunch green onions, diced

Steps:

In 12-inch cast-iron skillet, heat oil. Add ground chicken and chicken livers. Cook, stirring occasionally and breaking up any large chunks, until liver is starting to stick to pan, about 10 minutes.
Add 1/3 cup of the chicken broth, the garlic, chile, parsley, Creole seasoning and red pepper; cook until broth evaporates. Add celery and onion; cook until soft. Stir in the rice and remaining broth. Stir until liquid is absorbed, then sprinkle with green onions. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

Cast-Iron Skillet Chicken Dirty Rice image

Provided by gailanng

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons vegetable oil, preferably canola
1/2 lb ground chicken thighs
1/2 lb chicken liver, pureed (grind in food processor)
1 1/3 cups chicken broth
3 garlic cloves, finely chopped
1 anaheim chili, diced (or other chile to taste)
2 tablespoons finely chopped flat leaf parsley
1 1/2 teaspoons creole seasoning
1/2 teaspoon ground red pepper (cayenne)
2 stalks celery & leaves, diced
1 medium onion, chopped
2 1/2 cups hot cooked white rice
1 bunch green onion, diced

Steps:

In 12-inch cast-iron skillet, heat oil. Add ground chicken and chicken livers. Cook, stirring occasionally and breaking up any large chunks, until liver is starting to stick to pan, about 10 minutes.
Add 1/3 cup of the chicken broth, the garlic, chile, parsley, Creole seasoning and red pepper; cook until broth evaporates. Add celery and onion; cook until soft. Stir in the rice and remaining broth. Stir until liquid is absorbed, then sprinkle with green onions. Serve immediately.

Nutrition Facts : Calories 251.5, Fat 7.3, SaturatedFat 1.6, Cholesterol 161.8, Sodium 241.3, Carbohydrate 27.6, Fiber 1.5, Sugar 2.1, Protein 17.7