Grilled Chicken with Dirty Wild Rice

Grilled Chicken with Dirty Wild Rice

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From: EatingWell Magazine, July/August 2019

In this grilled chicken recipe from Charlie Foster, executive chef at Woods Hill Table and Adelita in Massachusetts, bone-in breasts are served with the chef's take on Southern dirty rice with chicken livers. Foster believes in the nose-to-tail ethos so he uses as much of each animal as he can. Serve the chicken and rice with grilled wild mushrooms and greens. The dirty rice would also be wonderful with baked or roasted chicken or with turkey.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 4 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic (1 crushed, 2 minced), divided
  • 1 bay leaf
  • 1 cup wild rice
  • 3 cups low-sodium chicken broth
  • 1 cup diced yellow onion
  • 3 ounces chicken livers
  • 2 tablespoons butter, softened
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon ground pepper, divided
  • 2 bone-in, skin-on chicken breasts (about 2 pounds total)

Preparation

  • Prep

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  1. Heat 2 tablespoons oil in a large saucepan over medium heat. Add crushed garlic and bay leaf and cook, stirring, for 1 minute. Add rice and cook, stirring, for 30 seconds. Add broth and bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
  2. Meanwhile, heat the remaining 2 tablespoons oil, minced garlic and onion in a medium skillet over medium-low heat. Cook, stirring occasionally, until very soft but not browned, about 10 minutes.
  3. Puree chicken livers and butter in a mini food processor.
  4. Preheat grill to medium-high.
  5. As soon as the rice is done, drain and return to the pot. (You'll be using the residual heat to cook the liver.) Using a spatula, add the liver mixture, the onion mixture, chives, parsley, lemon juice and ½ teaspoon each salt and pepper to the rice. Stir rapidly to evenly incorporate the liver for a smooth, uniform texture. Cover and keep warm.
  6. Sprinkle chicken with the remaining ½ teaspoon each salt and pepper. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part without touching bone registers 160°F, about 20 minutes total. Transfer the chicken to a clean cutting board and let rest for 5 minutes. Keeping the skin on, cut the meat from the bone and slice. Serve with the rice.

Nutrition information

  • Serving size: 3 oz. chicken & ⅔ cup wild rice
  • Per serving: 472 calories; 21 g fat(6 g sat); 3 g fiber; 33 g carbohydrates; 38 g protein; 152 mcg folate; 157 mg cholesterol; 3 g sugars; 0 g added sugars; 2,160 IU vitamin A; 9 mg vitamin C; 32 mg calcium; 3 mg iron; 499 mg sodium; 753 mg potassium
  • Nutrition Bonus: Vitamin A (43% daily value), Folate (38% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean protein, 3 fat, 2 starch, 1 vegetable

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