Skillet Chicken and Rice Two Ways: Plain and Dirty

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

• 1 Esslöffel Olivenöl

• 1 Esslöffel ungesalzene 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

• Salz und Pfeffer

• 1 yellow onion, chopped

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

• 1 Lorbeerblatt

• 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 Esslöffel Olivenöl

• 1 Esslöffel ungesalzene 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

• Salz und Pfeffer

• 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 Selleriestangen, gehackt

• 1 Knoblauchzehe, gehackt

• 1/4 Teelöffel Cayennepfeffer

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

• 1 Lorbeerblatt

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

• Handful of sliced spring onions (optional)

How to make Skillet Chicken and Rice Two Ways: Plain and Dirty

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.

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