Cast-Iron Skillet Chicken Dirty Rice

• 1 1/2 tablespoons vegetable oil, preferably canola
• 1/2 lb ground chicken thighs
• 1/2 lb chicken liver, pureed (grind in food processor)
• 1 1/3 cups chicken broth
• 3 garlic cloves, finely chopped
• 1 anaheim chili, diced (or other chile to taste)
• 2 tablespoons finely chopped flat leaf parsley
• 1 1/2 teaspoons creole seasoning
• 1/2 teaspoon ground red pepper (cayenne)
• 2 stalks celery & leaves, diced
• 1 medium onion, chopped
• 2 1/2 cups hot cooked white rice
• 1 bunch green onion, diced

1. In 12-inch cast-iron skillet, heat oil. Add ground chicken and chicken livers. Cook, stirring occasionally and breaking up any large chunks, until liver is starting to stick to pan, about 10 minutes.
2. Add 1/3 cup of the chicken broth, the garlic, chile, parsley, Creole seasoning and red pepper; cook until broth evaporates. Add celery and onion; cook until soft. Stir in the rice and remaining broth. Stir until liquid is absorbed, then sprinkle with green onions. Serve immediately.

vegetable oil, ground chicken, chicken, chicken broth, garlic, anaheim chili, flat leaf parsley, creole seasoning, ground red pepper, stalks celery, onion, hot cooked white rice, green onion

Taken from www.food.com/recipe/cast-iron-skillet-chicken-dirty-rice-519222 (may not work)