Cast Iron Chicken Rice With Egyptian Summer Recipes
CAST IRON CHICKEN + RICE WITH EGYPTIAN SUMMER
Steps:
- Preheat Oven to 375
- In a large bowl, season the chicken with 1 tbsp of Egyptian Summer and toss evenly.
- In a large cast iron pan, heat 2 tbsp of the grapeseed oil at a little higher than medium high heat. Lay the chicken skin side down in the pan and cook until beginning to brown; flip and cook for 1 more minutes and move to a plate. Does not have to be cooked through as we will continue cooking it later.
- In now empty pan, add the onions. There should be some fat leftover from the chicken, if pan seems a little dry, add some more grapeseed oil. Cook until onions are soft and add the garlic; cook for one more minute.
- Add the rice and toss to coat; then add the broth, coconut milk, lemon zest, remaining 1/2 tbsp of Egyptian Summer spice blend and salt. Bring to a boil, remove from heat and cover.
- Place in oven for 30 minutes or until chicken is cooked through and rice is nice and fluffy!
- Serve with lemon wedges to squeeze on top.
Nutrition Facts :
CAST-IRON SKILLET CHICKEN DIRTY RICE
Make and share this Cast-Iron Skillet Chicken Dirty Rice recipe from Food.com.
Provided by gailanng
Categories Chicken Livers
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 251.5, Fat 7.3, SaturatedFat 1.6, Cholesterol 161.8, Sodium 241.3, Carbohydrate 27.6, Fiber 1.5, Sugar 2.1, Protein 17.7
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