There's something about the pairing of chicken and rice that is so appealing and comforting, and these paella-like dishes are definitely perennial crowd-pleasers. Dirty rice is a Cajun and Creole staple so named because of the way the rice looks after it is cooked with pieces of chicken liver. Now, if you don’t like liver or think you don’t like liver, please don't let that stop you from trying this version. Even though it plays an important supporting role, once the liver is mixed in, you really can't distinguish it; it’s like the anchovies in a Caesar dressing. That said, if you still don’t want to use it, simply double the amount of sausage.
Depending on a variety of factors (size of the chicken pieces, type of rice, how hot the pan is, etc.), sometimes the chicken is ready before the rice. If that ever happens to you, simply transfer the chicken to a platter and keep it warm while the rice finishes cooking, probably 5 to 10 minutes more. Add a splash more broth or water first if the rice looks dry.
Recipe notes
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Ideal for those nights when people will be eating at different times, these dishes can be left on the back of the stove and reheated as needed or are also good served at room temperature or cold.
