What can I say? I LOVE this dish. I bske the chicken instead of fry it and I use boneless chicken breast. You will find me adding a little more consumme to it to keep it moist.
I hope you enjoy this as much as my son and I do.
Chicken In Dirty Rice
This is delicious and easy to make. I don’t fry meat anymore. I just bake the chicken or you could boil it. You add the cooked chicken to the rice anyway. It is yummy! Sister gave me a casserole cookbook eons ago. This is one of my favorites.
1 cup rice
1 can consommé or bouillon
1 can onion soup
1 soup can water
1/2 stick of butter or margarine
4 pieces chicken breasts, fried golden brown
Mix rice, consommé, onion soup and water in 8 inch square baking dish. Dot with butter. Bake uncovered in a 400 degree oven for about 25 minutes or until liquid is almost absorbed. Add chicken to casserole. Bake about 20 minutes longer. Yield: 4 servings
Note: I put my chicken in with the rice mixture when I first prepare it. I also add more water to make it moist. The chicken soaks in the flavor of the juices.
May peace, love and prosperity follow you always.
Tastes like French Onion Soup (my fav!) in a casserole. I used brown rice, so I had to let it cook an extra bit to make sure it was done. XLNT! This is a keeper. Thank you!
The dirty rice sounds good, but it is not New Orleans style dirty rice.
This is the recipe I use:
2 tsp cayenne
1 1/2 tsp salt
1 1/2 tsp black pepper
1 1/4 tsp sweet paprika
1 tsp dry mustard
1 tsp ground cumin
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
2 tbsp chicken fat or vegetable oil
1/2 pound chicken gizzards, ground
1/4 pound ground pork
2 bay leaves
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
2 tsp minced garlic
2 tbsp unsalted butter
2 cups chicken or pork stock
1/2 pound chicken livers, ground
3/4 cup uncooked converted rice
Combine all the seasoning mix ingredients
and set aside.
Place the chicken fat, gizzards, pork and bay leaves in a large skillet over high heat; cook until the meat is thoroughly browned, about 6 minutes, stirring occasionally.
Stir in the seasoning mix, then add the onions, celery, bell peppers and garlic, stir thoroughly, scraping the pan bottom well.
Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping the pan bottom well (if you are not using a heavy-bottomed skillet, the mixture will probably stick a lot).
Add the stock and stir until any mixture sticking to the bottom of the pan comes loose; cook about 6 minutes over high heat, stirring once.
Stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover the pan and reduce heat to very low; cook 5 minutes.
Remove from the heat and leave covered until the rice is tender, about 10 minutes.
The rice is finished this way so you don’t overcook the livers and to preserve their delicate flavor.
Remove the bay leaves and serve immediately.
Will serve 6 as a side dish.
looks delicious, Ladybug! sometimes I don’t have the juice to make a full meal so I loved these recipes for cowboy beans and fancy smores [