Best Cast Iron Skillet Chicken Dirty Rice Recipes

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CAST-IRON SKILLET CHICKEN DIRTY RICE



Cast-Iron Skillet Chicken Dirty Rice image

In our version of the Creole classic dirty rice, we substituted ground chicken for pork sausage. Our no-fuss, one-pan alternative is ready in only 40 minutes.

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



Cast-Iron Skillet Chicken Dirty Rice image

Make and share this Cast-Iron Skillet Chicken Dirty Rice recipe from Food.com.

Provided by gailanng

Categories     Chicken Livers

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

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