Chicken With Dirty Rice Stuffing


  • 2 tablespoons olive oil, plus more for drizzling
  • 8 tablespoons (4 ouncesunsalted butter, divided
  • 1/2 pound chicken livers
  • 6 medium scallions, or green onions, chopped, with 4 inches of green parts
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine, divided
  • 1/4 cup pine nuts, lightly toasted
  • 1/2 cup chopped fresh parsley, plus more for garnish
  • 2 cups cooked rice
  • Saltto taste
  • Freshly ground black pepperto taste
  • 3 pounds boneless, skinless chicken breasts or thighs

Steps to Make It

  1. Gather the ingredients

    Chicken With Dirty Rice Stuffing ingredients in bowls
  2. Preheat the oven to 350 F. In a large skillet or sauté pan, heat the olive oil and 4 tablespoons butter over medium-high heat.

    Melted butter in a skillet
  3. Add the chicken livers and sauté until all the pink color disappears, about 10 minutes.

    Chicken liver cooking in a skillet
  4. While the livers are cooking, use a wooden spoon to break the pieces down into smaller pieces about the consistency of ground beef.

    Chicken liver cooking in a skillet
  5. Add the green onions and sauté until tender, about 5 minutes.

    Liver and green onions cooking in a skillet
  6. Add the garlic and sauté until fragrant, about a minute.

    Garlic, liver and green onions cooking in a skillet
  7. Add 1/4 cup white wine to the pan to deglaze and then add toasted pine nuts, parsley and season generously with salt and freshly ground black pepper. Continue heating another 5 minutes for flavors to meld.

    Wine, pine nuts, parsley, liver and green onions cooking in a skillet
  8. Remove from heat and stir in the cooked rice to the mixture. Set aside to cool slightly.

    Rice and liver mixture in a skillet with a wooden spatula
  9. Pound the chicken breasts or thighs lightly on a cutting board until they are an even thickness. You don’t want them too thin, but you do want them to cook evenly.

    Pounded chicken breasts on a wooden cutting board
  10. Lightly grease a large baking dish or nonreactive pan.

    Greased baking dish
  11. Place 1 of the pounded chicken pieces on your cutting board. Place approximately a 1/4 cup of stuffing mixture on one half of the chicken.

    Filling on top of a pounded chicken breast, on a cutting board
  12. Fold the other half over to cover.

    Chicken wrapped around the filling on a cutting board
  13. Repeat with remaining chicken and stuffing. Transfer the stuffed chicken pieces in the baking dish or pan. Drizzle the rolls lightly with olive oil. Season with salt and freshly ground black pepper and then dot each piece with a pat from the remaining butter. Add the remaining 1/4 cup of white wine to the pan.

    Chicken and stuffing in a baking dish, with butter on top
  14. Bake uncovered in a 350 F oven for approximately 35 minutes until the chicken is cooked through. Remove from the oven and sprinkle with a bit of chopped parsley for serving.

    Chicken With Dirty Rice Stuffing in a baking dish


If you like, you can drain the pan juices and heat in a small saucepan to thicken for an easy sauce.

If you are using chicken breasts and the pieces are larger, you may need to roll the cutlets into logs around the stuffing and secure with toothpicks. Chicken thighs tend to be smaller and will only make a single fold over the stuffing mixture.

Chicken With Dirty Rice Stuffing

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