Skillet Chicken and Rice Two Ways: Plain and Dirty

Skillet Chicken and Rice Two Ways: Plain and Dirty
 
Author:
Recipe type: Entree
Ingredients
Clean version
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 [3–4-pound (1.6–1.8-kg)] chicken, cut into 8 pieces, or 2–3 pounds (1.2–1.4 kg) chicken parts, patted dry
  • Salt and pepper
  • 1 yellow onion, chopped
  • 1½ cups (275 g) long-grain white rice, rinsed
  • 1 bay leaf
  • 3 cups (720 ml) low-sodium chicken broth or water
  • 1 cup (135 g) frozen peas (optional)
  • Handful of fresh flat-leaf parsley, roughly chopped (optional)
Dirty version
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 [3–4-pound (1.6–1.8-kg)] chicken, cut into 8 pieces, or 2–3 pounds (1.2–1.4 kg) chicken parts, patted dry
  • Salt and pepper
  • ½ pound (225 g) mild pork sausages, casings removed or ¼ pound (115 g) mild pork sausages, casings removed, plus ¼ pound (115 g) chicken livers, roughly chopped
  • ½ yellow onion, chopped
  • 1 small bell pepper (any color), diced
  • 2 celery stalks, chopped
  • 1 garlic clove, minced
  • ¼ teaspoon cayenne pepper
  • 1½ cups (275 g) long-grain white rice, rinsed
  • 1 bay leaf
  • 3 cups (720 ml) low-sodium chicken broth or water
  • Handful of sliced scallions (optional)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Prepare 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.
  5. Serve hot or warm. It will keep, covered, in a 200°F (90°C) oven, for about 1 hour.