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Cast-Iron Skillet Chicken Dirty Rice

Rachel Rappaport
Updated Apr 26, 2012
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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.

Cast-Iron Skillet Chicken Dirty Rice

  • Prep Time 10 min
  • Total 40 min
  • Servings 8
  • Ingredients 13
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Ingredients

  • 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
Make With
Progresso Broth

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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

Nutrition Facts are not available for this recipe

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