Classic Cajun-style dirty rice made easy in one pot with tender chicken, the trinity, and bold spices.It’s hearty, weeknight-friendly, and loaded with flavor in every bite.
1.25lbboneless skinless chicken thighs, dicedcut into 1/2-inch pieces
4ozchicken livers, mincedoptional, finely chopped
1.5cupyellow onion, chopped
1cupgreen bell pepper, diced
0.75cupcelery, diced
4clovegarlic, minced
1.25tbspCajun seasoning
1tspsmoked paprika
0.75tspdried thyme
2leafbay leaves
2cuplong-grain white ricerinsed and drained
3.75cuplow-sodium chicken brothwarmed
1.25tspkosher saltplus more to taste
0.75tspblack pepper
0.5cupscallions, thinly sliced
0.25cupfresh parsley, chopped
Instructions
Preparation Steps
Rinse the rice under cool water until mostly clear. Drain well.
Warm the olive oil and butter in a heavy pot over medium-high heat.
Season the chicken with a pinch of salt and pepper. Brown in batches until golden.
Transfer browned chicken to a bowl. Leave the drippings in the pot.
Sauté the chopped livers, if using, until lightly browned. Scrape up browned bits.
Reduce heat to medium. Cook onion, bell pepper, and celery until softened.
Stir in garlic, Cajun seasoning, paprika, and thyme. Cook until fragrant, about 30 seconds.
Add the rice and toast, stirring, for 1 to 2 minutes.
Return chicken and any juices to the pot. Pour in broth and add bay leaves.
Bring to a boil. Cover, reduce heat to low, and simmer 18 to 20 minutes.
Remove from heat and rest, covered, 5 minutes. Fluff, fold in scallions and parsley, and season to taste.
Notes
Variation: Add sliced andouille sausage with the chicken for a smokier bite, or increase Cajun seasoning for extra heat. Storage: Refrigerate up to 4 days or freeze up to 2 months; reheat gently with a splash of broth to loosen.This recipe is an original creation inspired by classic One-Pot Chicken Dirty Rice Recipe flavors. All ingredient ratios and instructions are independently developed.