July 24, 2013
Eggplant, Chicken and Okra Dirty Rice Skillet
1/2 lb chicken livers, pureed
1 large Ichiban Eggplant, diced (about 2 1/2 cups)
1 cup diced okra
1 onion, diced
4 cloves garlic, minced
2 jalapenos, minced
2 tablespoon minced fresh Italian parsley
1 1/2 teaspoons Creole seasoning
1/2 teaspoon hot paprika
1 1/3 cups chicken stock (divided use)
2 cups cubed, cooked chicken breast and thigh meat
3 cups hot cooked white rice*
In a 14-inch cast iron skillet, heat some oil. Add the liver and cook, stirring occasionally, until the liver is nearly caramelized and starting to stick slightly to the pan. Add 1/3 cup of chicken stock and all spices and cook until the stock evaporates. Add the vegetables and cook until they are soft and translucent.
Stir in the rice, herbs, remaining stock, cubed chicken. Stir until the liquid is absorbed then serve.
*I used basmati rice which gave the dish a slight biryani flare.