We have enough Cajun street cred (for uppity Northerners, anyway). Zydeco music is welcome on our play list, spicy food is the circadian order of the day, and Justin Wilson, well, he is a deity in our house. Our Acadian acceptability shouldn’t waver, in spite of my omission of chicken liver from our dirty rice recipe. Semantics aside, chicken livers are gross. If this offal exclusion disqualifies tonight’s dish as “dirty rice”, so be it. We will, nevertheless, enjoy our “smudged but thankfully liver-free rice.”
Day 297 (Checkout another Cajun-Favorite-Made-Chili here)
2 T vegetable oil
1 lb boneless skinless chicken breast, cubed
¾ C diced sweet red pepper
¼ C diced fresh jalapeno pepper
1 C diced onion
1 T chili powder
1 t celery salt
1 t cumin
1 t paprika
1 t Louisiana hot sauce
3 C cooked basmati rice
- Fry chicken, peppers, onion, and spices in oil until onions are soft and the chicken is cooked through.
- Add hot sauce and mix well
- Add rice and mix well, simmer for 15 minutes.
The chili chicken dirty rice was simply outstanding and spicy as can be. The chicken was tender and played off the moist, spicy rice most effectively. The peppers lent both to the cabaret of pleasing colors and to the throbbing rave of vivacious flavor. Pre, Chili Jr, and Mrs. Chili365 quickly downed heaping bowls of this Cajun celebration and smiled all the while. (Yes, we are feeding Pre again). I loved this chili, heart soul, and tummy. Cook up a quick o’ batch and it’s sure to become one of your favorites.
Thank you Frugal Hausfrau for providing the muse for this dandy.