Chicken Dirty Rice

Ingredients

• 6 boneless, skinless chicken thighs (Cut into bite-size pieces after searing; the source does not specify a size for the thighs.)
• 2 cup long-grain rice (Washed or cleaned before using.)
• 4 cup chicken broth (The transcript specifies low-sodium broth.)
• 1 yellow onion (Medium, diced.)
• 1 red bell pepper (Diced.)
• 1 green bell pepper (Diced.)
• 2 tbsp olive oil (Used for seasoning the chicken and searing it in the pan.)
• 2 tbsp self-rising flour (Cook until browned before adding the broth.)
• Cajun seasoning blend (To taste; the blend includes paprika, garlic powder, onion powder, thyme, Tony Chachere Creole seasoning, salt, and pepper.)
• sugar (A little, according to the transcript; amount not specified.)
• browning seasoning (Used for color; amount not specified in the transcript.)
• 1 tsp Better Than Bouillon (Added to low-sodium chicken broth in the transcript.)
• 1 scallion (For garnish.)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Dice the onion, red bell pepper, and green bell pepper, and set the vegetables aside. Wash or clean the long-grain rice.

2. 2

   Season the chicken thighs with the Cajun seasoning blend. The transcript also specifies salt, pepper, onion powder, garlic powder, thyme, a little sugar, and browning seasoning for color.

3. 3

   Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken thighs until they develop a crispy, charred exterior, then turn them and sear the other side. The chicken does not need to be fully cooked at this stage.

4. 4

   Remove the seared chicken from the pan and let it cool briefly. Dice it into bite-size pieces; it will finish cooking in the oven.

5. 5

   Add the diced onion, red bell pepper, and green bell pepper to the remaining chicken drippings. Sauté until the vegetables are soft.

6. 6

   Add the self-rising flour to the center of the pan. Stir and cook it until it is brown and its raw flour taste has cooked off.

7. 7

   Stir the browned flour into the vegetables. Pour in the chicken broth and stir to form the gravy. If using low-sodium broth, add the Better Than Bouillon at this stage.

8. 8

   Add the diced chicken back to the pan and stir it into the gravy and vegetables.

9. 9

   Place the washed long-grain rice in a roasting pan. Pour the chicken, vegetables, and gravy over the rice, then stir to distribute the mixture.

10. 10

    Cover the roasting pan or pot with its lid and bake at 400°F (200°C) for about 25 minutes, until the rice is fully tender and the chicken is cooked through.

11. 11

    Remove the lid and stir the cooked rice, chicken, vegetables, and gravy together. Transfer to plates and garnish with the scallion.

Notes

The written recipe does not specify exact amounts for the Cajun seasoning, sugar, or browning seasoning. The transcript adds sugar, browning seasoning, and 1 teaspoon of Better Than Bouillon, but does not give an amount for the first two. The source says to bake until the rice is tender and chicken is cooked through; verify that chicken reaches a safe internal temperature of 165°F (74°C).

Nutrition per serving

• main
• Southern-inspired
• Cajun
• one-pot
• baked
• chicken
• rice
• gluten-containing