CAST-IRON SKILLET CHICKEN DIRTY RICE
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
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
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
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
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
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
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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