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

CHICKEN BREAST WITH DIRTY RICE



Chicken Breast with Dirty Rice image

Provided by Anne Burrell

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 28

3 cups chicken broth
1 cup long-grain white rice
2 cloves garlic, minced
1 bay leaf
1 small bundle thyme, tied with twine
1 tablespoon olive oil
1 rib celery, diced
1/2 onion, diced
1/2 green bell pepper, diced
1 pint chicken livers and hearts, cleaned, diced small
8 ounces andouille sausage, casings removed, crumbled
1 ear corn, shucked, kernels removed
One 15.5-ounce can kidney beans, drained
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
Salt
2 scallions, thinly sliced on the bias
2 tablespoons olive oil
2 airline chicken breasts
Kosher salt
2 tablespoons unsalted butter
1 tablespoon Worcestershire sauce
8 ounces green beans, trimmed

Steps:

  • For the dirty rice: Combine 2 cups of the chicken broth and the rice, garlic, bay leaf and thyme bundle in a medium pot. Bring to a boil. Cover and simmer until the rice is tender, about 15 minutes. Remove the bay leaf and thyme; fluff the rice.
  • Heat the oil in a large cast-iron skillet over medium-high heat. Add the celery, onions and bell peppers and sweat the vegetables for about 5 minutes. Add the chicken hearts and livers, andouille and corn; cook until browned. Add the remaining 1 cup chicken broth and scrape the bottom of the pan to loosen any browned bits. Stir in the kidney beans. Add the garlic powder, paprika, cayenne, onion powder, oregano, thyme, red pepper flakes and 2 teaspoons salt. Simmer until the liquid reduces and everything is cooked through, about 10 minutes. Add the rice to the skillet and stir to combine. Remove from the heat. Sprinkle with the sliced scallions.
  • For the chicken: Preheat the oven to 400 degrees F.
  • Heat 1 tablespoon of the oil in a large ovenproof saute pan over medium-high heat. Sprinkle the chicken breasts with salt all over and place them skin-side down in the pan. Sear both sides until golden brown. Add the butter and Worcestershire sauce and baste the chicken for a minute. With the breasts skin-side down, transfer the pan to the oven and cook until the internal temperature reads 160 degrees F, 10 minutes. Let rest for 5 minutes.
  • Prepare an ice water bath in a bowl. Bring a large pot of salted water to a boil. Add the green beans to the pot and cook until bright green, about 3 minutes. Remove the green beans and immediately shock them in the ice bath to stop cooking; drain. Heat the remaining tablespoon oil in a medium saute pan over medium heat. Add the green beans and cook until warmed through and tender.
  • Serve the chicken with green beans and dirty rice.

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

CAST IRON SKILLET CAJUN CHICKEN



Cast Iron Skillet Cajun Chicken image

This recipe is so easy - and so good! One of my favorite dishes that my mother-in-law has been making for years. Perfect when accompanied with rice. Preparing in a good "seasoned" cast iron skillet is a must for the flavor to come out right. I prefer using chicken breasts with bones, but my husband likes boneless - either way it comes out great!

Provided by CajunYat

Categories     Poultry

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 7

3 -4 skinless chicken breasts
1 vidalia onion, thinly sliced
1 1/2 tablespoons butter
2 -3 teaspoons Tony Chachere's Seasoning (adjust to taste)
1/4 teaspoon crushed white peppercorns
1/4 teaspoon garlic powder
4 -5 tablespoons water

Steps:

  • Sprinkle chicken breasts with half the amount of Tony's seasoning. Set aside.
  • Warm up the skillet over medium high heat.
  • Add lard or butter an allow to melt.
  • Add onions and sautee until they look carmelized (they should turn a nice light brown in the cast iron pan, but not burned).
  • Add the remaining Tony's, crushed white peppercorns and garlic powder to onions and stir.
  • Turn heat down to medium.
  • Add chicken breasts and allow them to brown on one side. Flip each breast.
  • Spoon onions on top of breasts.
  • Add a few Tablespoons water.
  • Turn flame down to low/medium and cover pan.
  • Simmer for 20 minutes, checking occasionally.
  • Serve. The gravy and onions are great over rice.

Nutrition Facts : Calories 503.2, Fat 17.9, SaturatedFat 7.5, Cholesterol 249.5, Sodium 490, Carbohydrate 5.4, Fiber 1, Sugar 2.4, Protein 75.9

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