EFK Cajun Chicken & Andouille Dirty Rice

Directions

1. Pat chicken dry and season lightly with salt, black pepper, and part of the paprika. Heat the de Buyer Country Fry Pan over medium-high heat with enough high-heat oil to coat the cooking surface. Brown chicken deeply in batches without crowding, then remove before it overcooks. Brown the sliced andouille in the same pan until the edges develop good color; remove temporarily if needed. Add onion, celery, and bell pepper and cook until softened and beginning to brown. Add garlic and cook briefly. Add rice and toast for about 1 minute while stirring. Season with smoked paprika, thyme, oregano, black pepper, a controlled amount of cayenne, and salt. Add chicken stock and scrape up the browned fond. Bring to a simmer, cover or partially cover as appropriate for the pan, and cook until the rice is nearly tender, stirring only as needed. Return chicken and andouille and continue cooking until rice is tender, liquid is absorbed to the desired consistency, and chicken reaches 165°F. Add a small amount of hot stock if the rice needs additional cooking liquid. Taste and adjust seasoning and heat. Finish generously with sliced green onions and parsley. The canonical EFK profile is savory and smoky with moderate family-friendly heat rather than aggressively spicy.