Creole Chicken With Mushroom Dirty Rice Recipes

Steps:

• To make the creole seasoning, combine all the spices and mix well. In a small saucepan, make a quick mushroom stock by covering the dried porcini mushrooms with 1 1/4 cup boiling water. Set aside. In a medium-sized mixing bowl, season both sides of the chicken thighs with 1 teaspoon of sea salt and 2 teaspoons of the creole seasoning. In a medium-sized cast iron pan or any heavy bottom pan, heat up a thin layer of grapeseed oil over medium high heat. Once the oil is hot, brown the chicken for 3 to 5 minutes on each side. Take out of the pan and set aside. Roughly chop up the fresh mushrooms and the porcini mushrooms that have been soaking. Make sure to reserve the porcini mushroom liquid, but filter out any soot. In the same pan that you used to brown the chicken, add the fresh mushrooms, porcini mushrooms, and 1/4 teaspoon of sea salt. Sauté over medium-high heat for 8 to 10 minutes until they are golden brown. Remove from pan. Add the onions and garlic and cook until they are translucent, about 3 minutes. Season with 1/4 teaspoon of salt. Next, add in the celery, green bell pepper, serrano chile, bay leaves, fresh oregano, and fresh thyme. Season with the rest of the salt and creole seasoning. Sauté until softened, about 8 to 10 minutes. Toss your mushrooms back into the pan, mix well. Add the crushed tomatoes, rice, and reserved porcini stock. Make sure you stir and coat each grain of rice with the spices and all the yummy vegetable juices. Lay the chicken on top of the rice mixture skin-side up. Turn the heat down to a low simmer. Cover completely and cook for 30 minutes. After that time, turn off the heat and allow to sit covered for an additional 15 minutes. Serve the chicken, fluff the rice, and serve topped with generous handfuls of scallions and parsley.

Steps:

• Season chicken thighs with Creole seasoning.
• Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

Steps:

• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
• Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
• Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
• Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.