Cajun Smothered Chicken with Dirty Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Cajun Smothered Chicken

1. Pat the 8 chicken thighs dry and combine 2 tablespoons Cajun seasoning, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 1 teaspoon smoked paprika, ¼ teaspoon cayenne, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a small bowl. 5 min
2. Rub the spice mixture all over the 8 patted-dry chicken thighs, then dust each piece lightly with 3 tablespoons all-purpose flour, shaking off any excess. 5 min
3. Dice the yellow onion, green bell pepper, and 2 celery stalks, and mince the 4 garlic cloves. 8 min
4. Heat 2 tablespoons vegetable oil in a large, deep skillet or Dutch oven over medium-high until shimmering. 2 min
5. Timing-sensitive step. Sear the chicken thighs skin-side down for 5–6 minutes until deep golden brown, then flip and sear the other side for 3 minutes; work in batches if needed to avoid crowding, then transfer to a plate. 10 min
6. Timing-sensitive step. Reduce heat to medium, add the diced onion, bell pepper, and celery to the drippings, and cook for 5 minutes, stirring frequently, until softened; add the minced garlic and cook 1 minute more until fragrant. 6 min
7. Pour in 2 cups low-sodium chicken broth, ½ cup whole milk, and 1 tablespoon Worcestershire sauce, scraping up any browned bits from the bottom of the pan. 2 min
8. Nestle the seared chicken thighs back into the pan skin-side up, bring to a gentle simmer, cover, and braise over medium-low heat for 30 minutes until the chicken is cooked through and the gravy has thickened. 30 min
9. Uncover, taste the gravy, and adjust seasoning if needed; plate the chicken over the dirty rice, spoon the gravy generously over the top, and garnish with 2 tablespoons chopped fresh flat-leaf parsley. 3 min

Dirty Ricebase

1. Finely dice the yellow onion, ½ green bell pepper, and 2 celery stalks, mince the 3 garlic cloves, and thinly slice the 3 scallions; if using, finely chop the 4 ounces of chicken livers. 10 min
2. Rinse 1½ cups long-grain white rice under cold water until the water runs clear, then drain well. 2 min
3. Heat 1 tablespoon vegetable oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat until shimmering. 2 min
4. Timing-sensitive step. Add the ½ pound ground pork (and chicken livers, if using) and cook, breaking up the meat with a spoon, for 5–6 minutes until browned and no pink remains. 6 min
5. Timing-sensitive step. Add the diced onion, bell pepper, and celery to the pan and cook over medium heat for 5 minutes, stirring often, until softened; stir in the minced garlic and cook 1 minute until fragrant. 6 min
6. Stir in 1½ teaspoons Cajun seasoning, 1 teaspoon Worcestershire sauce, ½ teaspoon kosher salt, and ¼ teaspoon black pepper, then add the drained rice and stir to coat everything evenly. 2 min
7. Pour in 3 cups low-sodium chicken broth, bring to a boil, then reduce heat to low, cover tightly, and cook for 18 minutes until the rice is tender and the liquid is absorbed. 20 min
8. Remove from heat and let the rice rest, covered, for 5 minutes, then fluff with a fork. 5 min
9. Scatter the sliced scallions over the rice and serve immediately as the base for the smothered chicken. 2 min