One Pot Chicken and Dirty Rice The Chunky Chef
Instructions. Set aside 1/2 cup of the chicken broth and pour remaining chicken broth in a medium saucepan. Add 1 1/2 cups water and bay leaf. Bring to boil. Add rice, cover and cook 20 minutes. Heat bacon grease in a cast iron Dutch oven.
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This is the step that sets really good dirty rice apart from all other rice dishes. And it starts with flour. Mix flour into the meat, making sure it coats the meat. Add chicken broth and bay leaves. Scrape the bottom of the pan to loosen any of the browned bits from the pan and allow it all to simmer 5-8 minutes.
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How to make Dirty Rice. Start by bringing a pot of chicken broth to a boil over medium-high heat. Then, add the rice and bay leaf. Stir to combine, letting it return to a boil. Then, turn it to simmer, cover, and cook until the rice is tender. Next, remove it from the heat and let it sit covered for a few minutes.
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Add cayenne, red pepper flakes and salt and pepper and stir. Add rice and chicken stock, give it a stir, and let simmer for 1 minute. Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover. Bake at 350 degrees for 35 minutes (covered).
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Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2. In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add bell pepper, onions, celery, 1/2 teaspoon of the Cajun seasoning, the paprika and red pepper; cook 2 to 3 minutes, stirring occasionally, until onions start to soften.
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Preheat oven to 350°. In a cast iron skill (or pan that can go in the oven). Over medium-high heat brown sausage. Transfer to a plate a set aside. Add chicken thighs, skin side down, and sear for 3 minutes on each side, or until crispy. Transfer to the plate with sausage.
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Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and.
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Season chicken breasts with salt and pepper and nestle into the slow cooker. Cover and cook on low 4 to 5 hours or until chicken is tender. Break up chicken into bite-size pieces using a couple of forks (or a wooden spoon works too). Stir in the rice and 1 teaspoon of salt, cover, and cook on high until rice is tender, about 20-30 minutes.
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Add celery, chopped onion, green onion, peppers and garlic and saute. Pour in chicken broth and add salt, black pepper, bay leaf, thyme, basil, Cajun seasoning and rice. Sprinkle on hot sauce or cayenne, bring to low boil, turn down to simmer, cover and cook for about 30 minutes or until rice is tender.
Fried Chicken and Dirty Rice
Preheat oven to 350°F. In a medium bowl, stir together the ingredients for the marinade - salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, red pepper flake, lemon juice, and olive oil. Add chicken and turn to coat. Set aside. In a large Dutch oven over medium-high heat, add the olive oil.
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Rub the paste over the surface of the chicken breasts on all sides. Set aside. Pre-heat the oven to 350 degrees. In a dutch oven, bring 1 ½ teaspoons of oil over med-high heat. Once hot, add the sliced sausage and cook, stirring/flipping occasionally, until browned (about 5 minutes). Remove the sausage to a side plate.
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Ingredients. 1 lb chicken livers, finely chopped; 1 lb bulk pork sausage ; 1 cup onion, chopped; 1/2 cup celery, chopped; 1/2 cup green bell pepper, chopped
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Add the chicken thighs skin side down and brown on both sides until browned, about 2-3 minutes, transfer to a plate. Lower the heat to medium-low add the onion, bell pepper, and celery. Saute for about 3-4 minutes, until softened. Add the garlic, saute about 1 minute. Add the rice, chicken stock, Cajun seasoning, salt, and pepper.
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Add garlic, Cajun seasoning, cayenne, oregano, thyme and bay leaves and stir to combine. Add rice and chicken broth. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Remove from heat all allow to rest for 5 minutes. Remove lid, gently fluff rice with a fork, reapply lid and rest for 5 more minutes.
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For the dirty rice: Combine 2 cups of the chicken broth and the rice, garlic, bay leaf and thyme bundle in a medium pot. Bring to a boil. Cover and simmer until the rice is tender, about 15 minutes.
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Add in garlic and Cajun seasoning, cook for 30 seconds. Add rice, broth and thyme sprigs. Bring to a boil and then reduce heat. Cover pot with a tight fitting lid and simmer until rice is tender and cooked through, about 20 minutes. Taste and add salt or additonal Cajun seasoning, to taste.
