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Cast-Iron Skillet Chicken Dirty Rice

 1 Ratings
0 Comments
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 8
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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.

Recipe by Rachel Rappaport
April 26, 2012

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

Directions

  • 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.
  • 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.

Expert Tips

Some spice mixes are full of salt. Low- or no-sodium varieties are available for Creole seasoning, and they taste just as good as the originals.

Always use fresh, hot rice. Cold or leftover rice does not absorb the flavors as well.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
211.6
% Daily Value
Total Fat
8.9g
14%
Saturated Fat
2.0g
10%
Cholesterol
125.6mg
42%
Sodium
66.2mg
3%
Total Carbohydrate
20.6g
7%
Dietary Fiber
1.1g
4%
Sugars
1.3g
Protein
11.6g
% Daily Value*:
Vitamin C
28.50%
28%
Calcium
3.10%
3%
Iron
23.40%
23%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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