One Pot Chicken and Dirty Rice Recipe

Introduction

One Pot Chicken and Dirty Rice is a hearty and flavorful meal that combines tender chicken pieces with savory rice and a blend of spices. This recipe is not only delicious but also convenient since it’s all cooked in a single pot, minimizing the cleanup. In this article, we’ll guide you through the steps to create this satisfying dish.

Ingredients

For the Chicken and Marinade:

• 4 bone-in, skin-on chicken thighs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 2 tablespoons vegetable oil

For the Dirty Rice:

• 1 cup long-grain white rice
• 1 small onion, finely chopped
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• Salt and black pepper to taste
• Chopped fresh parsley, for garnish

The Cooking Process

Marinating the Chicken

1. In a bowl, combine paprika, garlic powder, onion powder, salt, black pepper, and vegetable oil.
2. Rub the chicken thighs with this marinade mixture, ensuring they are well coated. Allow them to marinate for about 15-20 minutes.

Searing the Chicken

1. Heat a large, deep skillet or Dutch oven over medium-high heat.
2. Add the marinated chicken thighs, skin side down, and sear them for about 3-4 minutes per side, or until they develop a golden-brown crust.
3. Remove the seared chicken from the skillet and set it aside.

Making the Dirty Rice

1. In the same skillet, add chopped onion, diced green bell pepper, and diced celery. Sauté them for about 3-4 minutes, or until they start to soften.
2. Add minced garlic and sauté for an additional minute until fragrant.
3. Stir in the long-grain white rice and cook for about 2 minutes, allowing it to toast slightly.
4. Pour in the chicken broth and diced tomatoes (with their juice) into the skillet.
5. Add dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine.
6. Return the seared chicken thighs to the skillet, nestling them into the rice mixture.
7. Cover the skillet and simmer on low heat for 20-25 minutes, or until the rice is tender, and the chicken is cooked through.

Serving Your One Pot Chicken and Dirty Rice

1. Garnish the dish with chopped fresh parsley for a burst of color and freshness.
2. Serve the One Pot Chicken and Dirty Rice hot, straight from the skillet, as a complete meal.

Conclusion

One Pot Chicken and Dirty Rice is a flavorful and satisfying dish that’s perfect for a comforting dinner. The combination of seared chicken, seasoned rice, and the aromatic blend of vegetables and spices creates a delicious and convenient meal that the whole family will love. Enjoy this easy-to-make recipe without the hassle of multiple pots and pans.

FAQs

1. Can I use chicken breasts instead of chicken thighs?
   • Yes, you can use bone-in, skin-on chicken breasts for this recipe. Just adjust the cooking time to ensure they are fully cooked.
2. Is dirty rice spicy?
   • The level of spiciness can be adjusted by varying the amount of cayenne pepper. If you prefer a milder dish, use less cayenne pepper, or omit it altogether.
3. What can I serve as a side dish with One Pot Chicken and Dirty Rice?
   • A simple green salad or steamed vegetables make excellent side dishes to complement this meal.
4. Can I use brown rice instead of white rice?
   • Yes, you can use brown rice, but note that it may require a longer cooking time and more liquid. Adjust accordingly and monitor the rice’s doneness.
5. Can I make this dish in advance and reheat it?
   • Yes, you can make it ahead and reheat it. Store it in an airtight container in the refrigerator, and reheat it on the stove or in the microwave. Add a bit of chicken broth to maintain the rice’s moisture when reheating.

Source: thechunkychef.com

Yield: 4

Chicken Marsala recipe

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Chicken Marsala is a classic Italian-American dish that combines tender chicken breasts with a rich and savory Marsala wine sauce. This dish is perfect for a special dinner or an elegant meal with friends and family. The flavorful combination of mushrooms, garlic, and Marsala wine creates a sauce that is both luxurious and comforting. Once you try this recipe, it will quickly become one of your favorites.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1½ lbs chicken breast cutlets skinless & boneless, pounded to ¼-inch thick
• ▢4 tablespoons all-purpose flour for dredging
• ▢salt and freshly ground black pepper
• ▢4 tablespoons extra-virgin olive oil plus more as needed
• ▢4 oz Pancetta medium, chopped
• ▢1 onion chopped
• ▢8 oz brown mushrooms sliced
• ▢3 cloves garlic minced
• For The Sauce
• ▢1 tablespoon All-purpose flour
• ▢¾ cup sweet Marsala wine
• ▢¾ cup chicken stock
• ▢2 tablespoons unsalted butter
• ▢flat-leaf parsley chopped
• US Customary – Metric
• Instructions

Instructions

• Remove the chicken from the fridge 20-30 minutes before you plan to cook and season well with salt. Leave to come to room temperature.

• Heat the oil over medium-high flame in a large skillet or frying pan. When the oil is hot, dredge both sides of the chicken pieces in the seasoned flour, shake off the excess, and add to the pan.

• Fry until golden, flip and repeat on the other side. Do this in batches to keep from overcrowding the pan. Remove the chicken to a large platter in a single layer to keep warm.

• Lower the heat to medium and add the Pancetta to the same pan and cook until crisp. Using a slotted spoon, remove the Pancetta from the pan onto a plate lined with paper towels.

• Add the onions to the pan and cook until softened. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated.

• Add the garlic and cook another minute. Season with salt and pepper and coat in 1 tablespoon of flour.

• Raise the heat to high. Add the Marsala to the pan, bring to a boil and cook down for a minute to cook out the alcohol. Add the chicken stock and cook for another 3 minutes to thicken the sauce slightly.

• Stir in the butter and parsley. Return the chicken and Pancetta to the pan; simmer for 1 to 2 minutes to heat the chicken through.

• Taste for seasoning and season with salt as needed before serving.