Cast-Iron Skillet Chicken Dirty Rice

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Blogger Rachel Rappaport of Coconut & Lime shares her recipe for the Creole classic, dirty rice, made healthier by using ground chicken.

Prep Time

Minutes

Total Time

Minutes

Makes

8 to 10

servings

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)

cloves garlic, finely chopped

Anaheim chile, diced

tablespoons finely chopped Italian (flat-leaf) parsley

1 1/2

teaspoons Creole seasoning

1/2

teaspoon ground red pepper (cayenne)

stalks celery with greens, diced

medium onion, chopped

2 1/2

cups hot cooked white rice

bunch green onions, diced

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.

Makes 8 to 10 servings

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:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.