Creole Chicken With Mushroom Dirty Rice Recipes

CREOLE CHICKEN WITH MUSHROOM DIRTY RICE

Steps:

• To make the creole seasoning, combine all the spices and mix well. In a small saucepan, make a quick mushroom stock by covering the dried porcini mushrooms with 1 1/4 cup boiling water. Set aside. In a medium-sized mixing bowl, season both sides of the chicken thighs with 1 teaspoon of sea salt and 2 teaspoons of the creole seasoning. In a medium-sized cast iron pan or any heavy bottom pan, heat up a thin layer of grapeseed oil over medium high heat. Once the oil is hot, brown the chicken for 3 to 5 minutes on each side. Take out of the pan and set aside. Roughly chop up the fresh mushrooms and the porcini mushrooms that have been soaking. Make sure to reserve the porcini mushroom liquid, but filter out any soot. In the same pan that you used to brown the chicken, add the fresh mushrooms, porcini mushrooms, and 1/4 teaspoon of sea salt. Sauté over medium-high heat for 8 to 10 minutes until they are golden brown. Remove from pan. Add the onions and garlic and cook until they are translucent, about 3 minutes. Season with 1/4 teaspoon of salt. Next, add in the celery, green bell pepper, serrano chile, bay leaves, fresh oregano, and fresh thyme. Season with the rest of the salt and creole seasoning. Sauté until softened, about 8 to 10 minutes. Toss your mushrooms back into the pan, mix well. Add the crushed tomatoes, rice, and reserved porcini stock. Make sure you stir and coat each grain of rice with the spices and all the yummy vegetable juices. Lay the chicken on top of the rice mixture skin-side up. Turn the heat down to a low simmer. Cover completely and cook for 30 minutes. After that time, turn off the heat and allow to sit covered for an additional 15 minutes. Serve the chicken, fluff the rice, and serve topped with generous handfuls of scallions and parsley.

CREOLE STYLE CHICKEN AND RICE

Steps:

• 1. To roast the bell pepper, hold the bell pepper with tongs, and place pepper over a flame (such as a burner on a gas stove or a culinary torch) for 2 to 3 minutes or until blistered and lightly charred. Set aside to cool. Once cooled, chop bell pepper and then measure out 1/2 cup.
• 2. Preheat oven to 350°F. Lightly spray a 9-inch square baking pan with nonstick spray; set aside. Lightly spray a 9x13-inch baking dish; set aside.
• 3. Stir together the salt, pepper, paprika and flour. Place chicken pieces in the flour mixture and coat evenly on all sides. Place chicken in baking pan, and bake for 25 minutes or until the skin is crisp and lightly browned (the chicken will be cooked more in a later step). Remove from oven and set aside.
• 4. While chicken is baking, combine the broth, bay leaves and Creole seasoning in a saucepan over medium heat for 15 minutes. Remove bay leaves.
• 5. In a skillet, melt the butter and sauté onion, celery and mushrooms over medium heat until onion is tender, about 5 or 6 minutes. Stir in the roasted bell pepper and garlic, and remove saucepan from heat.
• 6. Add broth mixture, mushroom mixture and whipping cream to the 9x13 baking dish. Stir in the rice. Lay cooked chicken pieces on top of the creamy rice mixture, pushing chicken down until covered with cream sauce. Cover baking dish with foil, and bake for 30 minutes or until the rice is soft and moist, and the chicken is thoroughly cooked. Remove from oven and let stand (still covered) for a few minutes. Then serve immediately while still hot.