Chicken Breast With Dirty Rice Recipes

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.

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, DIRTY RICE

Steps:

• Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
• Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
• Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf 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.

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 BREASTS ON RICE

Steps:

• Mix together soup and milk, reserve 1/2 cup.
• Stir together soup mixture, rice, 1/2 package onion soup mix, and mushroom pieces.
• Pour into baking dish.
• Lay chicken pieces on top.
• Pour 1/2 cup reserved soup mixture over chicken, and sprinkle remaining 1/2 package soup mix over all.
• Cover and bake at 350 for 1 hour. (NOTE: takes longer when using brown rice).
• Uncover and bake additional 15-30 minutes (Stir rice when uncovering.).