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.

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


1 1/2
tablespoons canola oil
lb ground chicken thighs
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
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

  • 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.