Cast-Iron Skillet Chicken Dirty Rice

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

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Prep Time 10 min
Total Time 40 min
Servings 8

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

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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.