Best Dirty Chicken And Rice Recipes

CRISPY BLACK CHICKEN WITH APPLE CIDER VINEGAR SAUCE AND ROASTED GARLIC, DIRTY RICE AND HEIRLOOM GLAZED CARROTS

Steps:

• For the chicken: Preheat the oven to 350 degrees F. Spread the garlic cloves onto a sheet tray and roast, 20 minutes.
• Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the brussels sprouts until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
• Lower the temperature on the fryer to 275 degrees F.
• Combine the cornstarch, baking powder and salt to taste in a wide shallow dish. Dredge the chicken halves in the cornstarch mixture and shake off any excess. Deep-fry the chicken for 10 minutes, then remove from the oil onto a paper towel-lined tray.
• Increase the temperature on the fryer to 400 degrees F. Place the chicken back into the fryer to crisp for 5 minutes, or until it reaches an internal temperature of 165 degrees F.
• Add 1/4 cup each of the apple cider and apple cider vinegar to a large saute pan placed over medium-high heat. Allow to reduce by half, about 5 minutes. Add half the chicken stock and salt to taste. Reduce by half, about 5 minutes, then add the remaining chicken stock. Add the roasted garlic and allow the sauce to reduce, 5 to 7 minutes. Finish the sauce with the remaining 2 tablespoons each apple cider and apple cider vinegar and the butter.
• For the dirty rice: Add the onion, salt to taste and 2 tablespoons of the extra-virgin olive oil to a medium saucepan and turn the heat to medium high. Sweat the onion until translucent, 5 to 7 minutes. Add the rice and stir to coat. Toast for 2 to 3 minutes. Add the chicken stock, bay leaves and salt to taste. Bring to a boil, cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork and set aside.
• Heat a large saute pan with the remaining 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shallot and salt to taste. Saute until translucent, 5 minutes. Add the chicken livers and blood sausage and brown until cooked through, 4 to 5 minutes. Add the cooked rice to the pan and stir to combine, tossing to thoroughly coat the rice in the chicken livers and blood sausage. Remove the pan from the heat, add the brandy and ignite with a click lighter. Put the pan back on the heat and cook for 2 to 3 minutes until the alcohol has cooked off. Turn off the heat and stir in the scallions.
• For the glazed carrots: Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the carrots to the boiling water and cook for 2 to 3 minutes until tender but still slightly crisp. Remove the carrots and immediately plunge into the ice bath. Set aside.
• Melt the butter, brown sugar and cayenne together in a large saute pan over medium-high heat. Add the chicken stock and the blanched carrots. Toss to coat the carrots, then allow the liquid to reduce until the glaze has thickened, 5 minutes. If the mixture needs to be thinned out, you can add a bit more chicken stock.
• To plate: Place a scoop of dirty rice onto the plate. Top with the glazed carrots, followed by the chicken. Spoon the sauce over the chicken, making sure to include the roasted garlic cloves. Garnish with the crispy Brussels sprouts and micro radish.

BLACK AND GOLD CHICKEN WITH DIRTY RICE AND BLACK BEAN AND CORN SALSA

Steps:

• Break down chickens to get 4 breasts on the bone (with skin) and 4 leg-thigh pieces. Trim all fat and skin from the carcasses and hack into small pieces.
• In a small bowl, combine chili powder, ground cumin, fennel pollen, white pepper, and fine salt. Rub all over chicken breasts, cover and keep refrigerated.
• Preheat an outdoor grill for indirect grilling. Season chicken legs with salt and pepper, wrap in aluminum foil to form a pouch. Grill away from the heat source until chicken is very tender, about 1 hour.
• Place the chicken bones, dried mushrooms, carrots, celery, onion and salt in cheesecloth and tie off with twine. Add beer and water to stock pot and toss in tied up bones. Bring to a boil and lower to a simmer. Simmer for 2 hours. Remove tied up bones.
• After the legs have cooked for 1 hour, remove from grill. Discard skin and bones, shred chicken meat and set aside. Place dry rubbed chicken breast on grill skin side down over direct heat. Grill chicken, turning once, until cooked through about 5 to 6 minutes per side. Meanwhile, in a saucepan, heat Barbecue Sauce to simmering. Stir in leg meat.
• When the dish is 5 minutes away from finished, measure out 4 cups hot stock into a clean saucepan. Return to simmer, add white rice, cover and remove from heat. Let sit 5 minutes, then fluff with a fork.
• Slice chicken breast, serve over rice with leg meat and Corn and Black Bean Salsa.
• Combine all ingredients in a large bowl.
• In a mixing bowl, toss all of the ingredients together and let sit for 1 hour.

SKILLET CHICKEN AND RICE TWO WAYS: PLAIN AND DIRTY

Steps:

• In a large skillet or high-sided sauté pan with a lid, heat the oil and butter over medium-high heat until the foam from the butter begins to subside. Season the chicken generously with salt and pepper, then put it in the pan skin-side down. Cook-resisting the urge to repeatedly poke, prod, and look underneath-until it doesn't stick to the pan and is golden brown, about 6 minutes.
• Flip the chicken over and cook for 5 minutes more. Transfer to a platter, then pour off all but about 2 tablespoons of the fat from the pan. Add the sausages and livers (if using) and cook over medium-high heat, stirring often and breaking up the meat, until browned, about 3 minutes. Reduce the heat to medium and add the onions and, if using, the peppers, celery, garlic, and cayenne. Cook, stirring occasionally, until the onions are softened, about 8 minutes. Add the rice and bay leaf and cook, stirring often, until the rice is lightly toasted, about 2 minutes.*
• Add the broth, stir to combine, then add the reserved chicken, skin-side up, and any accumulated juices. Bring to a boil, then reduce the heat and simmer, covered, until the chicken is just cooked through and the rice is tender, about 20 minutes (see Tip). Let the pan sit, covered, for 5 to 10 minutes after taking it off the heat. Taste the rice and stir in a little more salt and/or pepper, if needed, then sprinkle with parsley or scallions, if you like.
• Make Ahead
• Prepare up to * and refrigerate, covered, for up to 1 day. Let sit at room temperature for about 20 minutes before continuing with the recipe. You may need to add a few minutes to the cooking time.
• Staggered
• Serve hot or warm. It will keep, covered, in a 200°F (90°C) oven, for about 1 hour.

CHICKEN AND DIRTY RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 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. Add sausage; cook 4 to 5 minutes or until sausage is heated through.
• Add sausage mixture, rice, tomatoes and broth to baking dish; stir to combine. In medium bowl, mix chicken, remaining 2 teaspoons oil and remaining 1 1/2 teaspoons Cajun seasoning; stir to coat. Place chicken on top of rice mixture; cover with foil.
• Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with parsley.

BAKED CHICKEN AND DIRTY RICE RECIPE

Steps:

• Put rice in the bottom of a covered oven safe pan. Arrange chicken over top of rice. Mix water, onion soup, mushroom soup and salt and pepper and pour over chicken. Cover and bake at 350 F for 1 hour.

DIRTY RICE WITH CHICKEN LIVERS, ITALIAN SAUSAGE AND TASSO

Steps:

• Preheat oven to 350˚F.
• Toss the livers, 1 teaspoon of olive oil and a dash of salt and pepper in a glass or stainless bowl. Place the livers on a baking sheet with sides and place it on top rack of the oven. Bake them for 20 minutes. Cool the livers and finely chop; set aside.
• Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed, oven-safe saucepan over medium heat. Add the onions and garlic and saute, stirring for 2 to 3 minutes until the onions become translucent. Add the sausage, cook and breaking into small pieces, about 4 minutes. Add the Tasso and chicken livers and saute for about 3 minutes. Add the rice and stir until the rice is coated by the olive oil. Add salt and pepper, to taste. Note: Before salting, take into consideration the Tasso and sausage contain salt, as may the broth.
• Pour in the chicken broth and bring the mixture to a boil, stirring constantly. Cover the saucepan and place it in the oven. Bake the rice for 20 to 30 minutes or until all of the liquid is absorbed and the rice is tender. Uncover the saucepan, add the green onions and fluff the rice and onions with a fork.
• Serve immediately.

ONE-POT SPICY DIRTY RICE WITH CHICKEN AND SAUSAGE - EMILY BITES

Steps:

• In a small dish, mix together the salt, garlic powder, paprika, black pepper, minced onion, oregano, ¼ teaspoon of the cayenne, the crushed red pepper, the lemon juice and 2 teaspoons of the olive oil to form a paste. 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. Add another 1 ½ teaspoons olive oil to the pot and allow them to come to temperature (should happen quickly). Add the chicken breasts in a single layer and sear on one side for 2-3 minutes. Flip the breasts and sear on the other side for another 2 minutes. Remove the chicken from the pot to the plate with the sausage. Reduce the heat to medium-low. Add the remaining teaspoon of oil to the pot and allow it to heat up. Add the onions, celery and jalapeno and stir. Cook for 2-3 minutes, stirring regularly to scrape up any brown bits of flavor stuck to the bottom of the pot and coat your veggies with flavor. Your veggies should start to look brown from mixing with the flavors on the bottom. Add the remaining ¼ teaspoon cayenne pepper, salt, black pepper and rice and stir to combine. Add the broth and continue to "deglaze the pan" by scraping up any brown bits off the bottom. Increase the heat to medium and bring the contents to a simmer. Once simmering, add the sausage, chicken, and any juices on the plate back to the pot, placing the chicken in a single layer on top of the other ingredients. Return to a simmer and cover. Place the covered pot in the oven and bake for 30 minutes. Remove the cover and bake for another 10-15 minutes until the liquid is absorbed into the rice. Slice the chicken before serving.

CHICKEN AND DIRTY RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 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. Add sausage; cook 4 to 5 minutes or until sausage is heated through.
• Add sausage mixture, rice, tomatoes and broth to baking dish; stir to combine. In medium bowl, mix chicken, remaining 2 teaspoons oil and remaining 1 1/2 teaspoons Cajun seasoning; stir to coat. Place chicken on top of rice mixture; cover with foil.
• Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with parsley.

DIRTY CHICKEN AND RICE

Steps:

• Heat 2 Tbsp olive oil in 12-inch nonstick skillet over medium-high heat, add chicken and brown, stirring occasionally.
• Stir in onion, red pepper and celery. Cook, stirring occasionally, 3 minutes or until veggies are crisp-tender. Stir in Dirty Rice and cook, stirring frequently, until rice is lightly toasted, about 2 minutes.
• Add water and bring to a boil over high heat. Reduce heat to low and simmer covered until rice is tender, about 7 minutes.