Skillet Chicken and Rice Two Ways: Plain and Dirty
Skillet Chicken and Rice Two Ways: Plain and Dirty is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn 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 scallions, 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 200°F (90°C) oven, for about 1 hour.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.