Dirty rice stuffed chicken. Prepare your favorite rice according to the package directions. Cooking the rice in chicken broth instead of water adds a richer flavor. Stuff the dirty rice into the cavity of the chicken, around the quail.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show. Usually Dirty Rice is served as a side dish, but with all that meaty goodness added to it, it's tempting to eat it as a main dish. The flavor of Dirty Rice starts with I never knew dirty rice got its name from the chicken liver and ground beef! You can cook Dirty rice stuffed chicken using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients of Dirty rice stuffed chicken
- You need 4 medium of Chicken breast.
- Prepare 2 tsp of Ground black pepper.
- Prepare 2 tsp of Season salt.
- It's 2 tsp of Garlic season.
- You need 1/2 lb of Ground meat.
- Prepare 1 box of Zataran dirty rice mix.
I've never tried this before but definitely. Stuff the dirty rice into the cavity of the chicken, around the quail. Set aside, reserving the remaining dirty rice. See "Rillette Stuffed Duck", the recipe for that is included in this collection.
Dirty rice stuffed chicken instructions
- Brown ground meat and cook dirty rice mix according to box..
- Preheat oven to 400°F..
- Using sharp nice cut pouches into breast...this is where stuffing will go.
- Season both sides of chicken with listed seasonings..
- Stuff dirty rice mix into pouches of chicken with a spoon.
- Cover pan with foil and bake until chicken is tender.
The crispy chicken, spicy andouille sausage and fluffy dirty rice… all made from scratch… make each bite a true Long Grain White Rice - I really like this brand! One Pot Chicken and Dirty Rice. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know. Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers. It's basically a rice pilaf that is called "dirty" because it's cooked with minced chicken livers or gizzards, which infuse it with crispy, tasty browned bits.
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