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Cast-Iron Skillet Chicken Dirty Rice
Cast-Iron Skillet Chicken Dirty Rice
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Prep Time:
10 minutes
Total Time:
40 minutes
Try our quick and easy twist on the classic dirty rice using ground chicken instead of pork sausage, ready in just 40 minutes in one pan!
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
Instructions:
  • Heat oil in a 12-inch cast-iron skillet. Add ground chicken and chicken livers. Cook for about 10 minutes, stirring occasionally and breaking up any large chunks, until the liver starts to stick to the pan.
  • In a sizzling pan, combine 1/3 cup of chicken broth, garlic, chile, parsley, Creole seasoning, and red pepper. Simmer until the broth evaporates. Add celery and onion, cook until tender. Mix in the rice and remaining broth, stirring until the liquid is absorbed. Finish with a sprinkle of green onions and serve promptly.

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