Skillet Chicken and Rice Two Ways: Plain and Dirty

Ingredients for Skillet Chicken and Rice Two Ways: Plain and Dirty

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1 [3–1.8kg (1.6–1.8-kg)] chicken, cut into 8 pieces, or 2–1.4kg (1.2–1.4 kg) chicken parts, patted dry

• Salt and pepper

• 1 yellow onion, chopped

• 275g (275 g) long-grain white rice, rinsed

• 1 bay leaf

• 725ml (720 ml) low-sodium chicken broth or water

• 240ml (135 g) frozen peas (optional)

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

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1 [3–1.8kg (1.6–1.8-kg)] chicken, cut into 8 pieces, or 2–1.4kg (1.2–1.4 kg) chicken parts, patted dry

• Salt and pepper

• 230g (225 g) mild pork sausages, casings removed or 110g (115 g) mild pork sausages, casings removed, plus 110g (115 g) chicken livers, roughly chopped

• 1/2 yellow onion, chopped

• 1 small pepper (any colour), diced

• 2 celery stalks, chopped

• 1 garlic clove, minced

• 1/4 teaspoons cayenne pepper

• 275g (275 g) long-grain white rice, rinsed

• 1 bay leaf

• 725ml (720 ml) low-sodium chicken broth or water

• Handful of sliced spring onions (optional)

In a large skillet or high-sided sauté pan with a lid, heat the oil and butter over medium-high heat until the foam from the butter begins to subside. Season the chicken generously with salt and pepper, then put it in the pan skin-side down. Cook—resisting the urge to repeatedly poke, prod, and look underneath—until it doesn't stick to the pan and is golden brown, about 6 minutes.

Flip the chicken over and cook for 5 minutes more. Transfer to a platter, then pour off all but about 2 tablespoons of the fat from the pan. Add the sausages and livers (if using) and cook over medium-high heat, stirring often and breaking up the meat, until browned, about 3 minutes. Reduce the heat to medium and add the onions and, if using, the peppers, celery, garlic, and cayenne. Cook, stirring occasionally, until the onions are softened, about 8 minutes. Add the rice and bay leaf and cook, stirring often, until the rice is lightly toasted, about 2 minutes.*

Add the broth, stir to combine, then add the reserved chicken, skin-side up, and any accumulated juices. Bring to a boil, then reduce the heat and simmer, covered, until the chicken is just cooked through and the rice is tender, about 20 minutes (see Tip). Let the pan sit, covered, for 5 to 10 minutes after taking it off the heat. Taste the rice and stir in a little more salt and/or pepper, if needed, then sprinkle with parsley or spring onions, if you like.

Prepare up to * and refrigerate, covered, for up to 1 day. Let sit at room temperature for about 20 minutes before continuing with the recipe. You may need to add a few minutes to the cooking time.

Serve hot or warm. It will keep, covered, in a 93°C (90°C) oven, 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.