Cast-iron Skillet Chicken Dirty Rice

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons vegetable oil, preferably canola
• 1/2 lb ground chicken thighs
• 1/2 lb chicken liver, pureed (grind in food processor)
• 1 1/3 cups chicken broth
• 3 garlic cloves, finely chopped
• 1 anaheim chili, diced (or other chile to taste)
• 2 tablespoons finely chopped flat leaf parsley
• 1 1/2 teaspoons creole seasoning
• 1/2 teaspoon ground red pepper (cayenne)
• 2 stalks celery & leaves, diced
• 1 medium onion, chopped
• 2 1/2 cups hot cooked rice
• 1 bunch green onion, diced

Recipe

• 1 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.
• 2 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.