CREOLE CHICKEN WITH MUSHROOM DIRTY RICE RECIPE ON FOOD52

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Creole Chicken with Mushroom Dirty Rice Recipe on Food52 image

This recipe is a take on the Louisiana classic, dirty rice. The quick mushroom stock made from dried porcinis, the king of mushrooms, and the fresh mushroom varieties used in this recipe create a dish that is firmly grounded in its rich earthiness. It is an ode to my favorite ingredient and will delight every mushroom lover. The creole seasoning used here is adapted from Emeril's Essence Creole Seasoning. The recipe below makes more than you will need for this one recipe, but it keeps well in an airtight jar. For t

Provided by @MakeItYours

Number Of Ingredients 26

1 1/2 tablespoons pimenton (smoked paprika)
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons cayenne pepper
1 1/2 teaspoons coarsely ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1/2 cup dried porcini mushrooms
5 bone-in, skin-on free-range chicken thighs
2 1/2 teaspoons sea salt, divided
5 teaspoons creole seasoning (see Step 1), divided
Grapeseed oil, to oil
3 cups assorted mushrooms, such as maitake, shiitake, and oyster
2 cups yellow onion, diced
5 large cloves of garlic, minced
1 cup celery, diced
1 1/2 cups green bell pepper, diced
1/2 serrano chile, diced
3 fresh bay leaves
1/4 teaspoon roughly chopped fresh oregano
1/4 teaspoon fresh thyme
1 cup crushed tomatoes, juice and all
1 cup long grain rice, such as basmati
Thinly sliced scallions and parsley, as garnish

Steps:

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