Skillet chicken and rice two ways: plain or dirty style

Ingredients for Skillet chicken and rice two ways: plain and dirty

• 15 ml olive oil

• 15 g unsalted butter, softened

• 1.4–1.8 kg chicken, cut into 8 pieces, or 1.2–1.4 kg chicken parts, patted dry

• salt and pepper

• 1 yellow onion, chopped

• 275 g long-grain white rice, rinsed

• 1 bay leaf

• 720 ml low-salt chicken stock or water

• 135 g frozen peas (optional)

• handful of fresh flat-leaf parsley, roughly chopped (optional)

• 15 ml olive oil

• 15 g unsalted butter, softened

• 1.4–1.8 kg chicken, cut into 8 pieces, or 1.2–1.4 kg chicken parts, patted dry

• salt and pepper

• 225 g mild pork sausages, casings removed or 115 g mild pork sausages, casings removed, plus 115 g chicken livers, roughly chopped

• 125 g yellow onion, chopped

• 1 small pepper, diced

• 2 celery stalks, chopped

• 1 garlic clove, minced

• 1/4 tsp cayenne pepper

• 275 g long-grain white rice, rinsed

• 1 bay leaf

• 720 ml low-salt chicken stock or water

• handful of sliced spring onions (optional)

How to make Skillet chicken and rice two ways: plain and dirty

1. Heat 2 tablespoons of oil and 25 g of butter in a large frying pan or high-sided sauté pan with a lid over medium-high heat until the butter foam begins to subside.

2. Season the chicken generously with salt and pepper, then place it in the pan skin-side down. Cook without moving it for about 6 minutes, or until it no longer sticks to the pan and is golden brown.

3. Flip the chicken over and cook for an additional 5 minutes. Transfer the chicken to a platter and pour off all but 2 tablespoons of the fat from the pan.

4. Add the sausages and chicken livers (if using) to the pan and cook over medium-high heat, stirring often and breaking up the meat until browned, about 3 minutes.

5. Reduce the heat to medium, then add the onions and, if using, the peppers and celery. Stir in the garlic and cayenne, and cook until the onions are softened, about 8 minutes.

6. Add the rice and bay leaf to the pan, stirring often until the rice is lightly toasted, about 2 minutes.

7. Pour in the broth and stir to combine. Add the reserved chicken skin-side up along with any accumulated juices. Bring to a boil, then reduce the heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 20 minutes (see Tip).

8. Remove the pan from the heat and let it sit, covered, for 5 to 10 minutes. Taste the rice and stir in additional salt and/or pepper if needed. Sprinkle with parsley or scallions, if desired.

9. Prepare the dish up to step 8 and refrigerate, covered, for up to 1 day. Let it sit at room temperature for about 20 minutes before continuing with the recipe, adjusting the cooking time if necessary.

10. Serve hot or warm. The dish can be kept covered in an oven set to 90°C for about 1 hour.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.