Cast-Iron Skillet Chicken Dirty Rice

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Cast-Iron Skillet Chicken Dirty Rice
  • Prep 10 min
  • Total 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.
By Rachel Rappaport
Updated Apr 26, 2012


  • 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
Make With
Make With
Progresso Broth


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Always use fresh, hot rice. Cold or leftover rice does not absorb the flavors as well.


Nutrition Facts are not available for this recipe
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