Cast-Iron Skillet Chicken Dirty Rice

cast-iron skillet chicken dirty rice Entree Creole
Cast-Iron Skillet Chicken Dirty Rice
  • Prep 10 min
  • Total 40 min
  • Servings 8

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. MORE+ LESS-

Updated April 26, 2012
Progresso Broth
Make with
Progresso Broth


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


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  • 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.

  • 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.

No nutrition information available for this recipe

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