Skillet Chicken And Dirty Rice

Ingredients

  • 1 Tbsp olive oil

  • 1 Tbsp unsalted butter

  • 1.5 lbs chicken (breasts or thighs)

  • salt

  • pepper

  • 1/2 lb mild pork sausage, casings removed

  • 1/2 yellow onion, chopped

  • 1 red bell pepper, diced

  • 2 celery stalks, chopped

  • 1 clove garlic, minced

  • 1/4 tsp cayenne pepper

  • 1.5 cups long-grain white rice, rinsed

  • 1 bay leaf

  • 3 cups low-sodium chicken broth

  • 1 cup frozen peas

  • handful sliced scallions

Make

  1. In a large skillet with a lid, heat oil and butter over med-high heat until butter foam subsides. Season chicken generously with salt and pepper and add to pan
  2. Cook chicken without moving until golden brown (~6 min)
  3. Flip chicken and cook an additional 5 minutes. Transfer to platter and pour off all but 2 Tbsp of fat
  4. Add sausage and cook over med-high heat, stirring and breaking up the meat, until browned (~3 min)
  5. Reduce heat to medium and add onions, peppers, celery, garlic, and cayenne. Cook, stirring occasionally, until onions are softened (~8 min)
  6. Add rice and bay leaf and cook, stirring often, until rice is lightly toasted
  7. Add broth, stir to combine, and add reserved chicken and accumulated juices. Bring to a boil, reduce heat, and simmer (covered) until chicken is cooked through and rice is tender (~20 min). Add peas after 15 minutes
  8. Let pan sit, covered, for 5 to 10 minutes after taking off heat. Adjust seasonings and add scallions if desired

TIME | 0.75 hours

YIELD | 4 servings

TAGS | American, Meat

NOTES |

  • A simplified Cajun and Creole staple

  • If chicken is ready before rice, transfer chicken to platter and keep warm until rice is done