Dutch Oven Dirty Rice Recipe-Grilled Cajun Chicken

Dutch Oven Dirty Rice Recipe

Dutch Oven Dirty Rice

1/2 stick unsalted butter
1/2 lb. ground pork
1/2 lb. ground chicken gizzards
1/2 lb. ground chicken livers
2 large yellow onions, finely chopped
2 celery stalks, finely chopped
1 red bell pepper, finely chopped
8 garlic cloves, finely diced
2 cups chicken stock
2 Tbs Cajun or Creole seasoning
1 Tsp dried oregano
1 cup long-grain white rice
6 green onions, white and light green portions, thinly sliced
1/3 cup finely chopped parsley



Directions:

1.Melt the butter in a 10-inch Dutch oven using medium bottom heat. Add the ground pork, ground chicken gizzards, and ground chicken livers. Cook until the meat is brown. Add yellow onions, celery, bell pepper, garlic Creole or Cajun seasoning and oregano. Reduce heat to low, cover and simmer.

2.Boil 2 cups of chicken broth in a medium sauce pan. Add white rice and return to a boil. Reduce the heat to low and simmer for 20 minutes until all the broth is absorbed and the rice is tender.

3.When the rice is ready, add it to the DO along with the green onions and parsley. Cook covered on low for another 10 to 15 minutes stirring occasionally and adding chicken broth as needed to keep it from drying out and sticking to the bottom the pot.

NOTE:

Dirty rice, also known as rice dressing, is a traditional Creole dish from Southern Louisiana. This tasty dish is a great side for pot lucks. It also works well with BBQ.


Grilled Cajun Chicken

1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup lemon juice
1/4 cup olive oil
2 large chicken breasts with skin on

Directions:

1.Combine, salt, cayenne, paprika, pepper, oregano, garlic powder and onion powder in a small bowl.

2.Combine the lemon juice, olive oil and half of the spice mixture to make a marinade. Marinate the chicken breasts for 60 minutes. Sprinkle remaining spices on top.

3.Grill using indirect method (coals on one side meat on the other) at between 300 to 350 degrees for about an hour until the internal temperature at the of the thickest part of the breast reaches 165 Deg. F.