Jezebel Chicken Skewers with Dirty Rice | CookOS

Jezebel Chicken Skewers with Dirty Rice

Name: Jezebel Chicken Skewers with Dirty Rice
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 cup mushrooms, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 1 medium onion, diced; 3 cloves garlic, minced; 1 tbsp Creole seasoning; 2 tbsp butter; 2 cups long-grain white rice; 4 cups chicken stock; 1/2 cup scallions, sliced; 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 cup Jezebel sauce, divided; salt, to taste

Jezebel chicken skewers baked directly over a bed of dirty rice steam to juicy tenderness in a single pan, delivering bold Southern flavors without a grill.

🌍Southern 🏷️Jezebel chicken 🏷️Chicken skewers 🏷️Dirty rice 🏷️Creole One-pan meal

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Total

1h 25m

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

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Ingredients

1 cup mushrooms, diced
1 green bell pepper, diced
2 celery stalks, diced
1 medium onion, diced
3 cloves garlic, minced
1 tbsp Creole seasoning
2 tbsp butter
2 cups long-grain white rice
4 cups chicken stock
1/2 cup scallions, sliced
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup Jezebel sauce, divided
salt, to taste

13 Ingredients

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Instructions

1
In a large pan, sauté diced mushrooms, onions, bell peppers, and celery until softened.
2
Add minced garlic and season with Creole seasoning, stirring to combine.
3
Add butter to the pan and let it melt.
4
Add the rice to the pan and toast with the vegetables until golden brown.
5
Pour the rice and vegetable mixture into a casserole dish.
6
Pour chicken stock over the rice and top with sliced scallions.
7
In a separate bowl, toss chicken pieces with most of the Jezebel sauce and season with salt.
8
Thread the marinated chicken onto skewers.
9
Lay the chicken skewers directly on top of the rice mixture in the casserole dish.
10
Cover the dish tightly with aluminum foil and bake at 375°F for about 60 minutes, or until the rice is cooked and has absorbed the liquid.
11
Remove the foil and brush the chicken skewers with the remaining Jezebel sauce.
12
Increase the oven temperature to broil (or 500°F) and cook for another 3-5 minutes, until the chicken is caramelized and browned on top.
13
Serve the chicken skewers over the dirty rice, drizzling with any extra sauce if desired.

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Tips & Notes

Pro tips

Dice vegetables uniformly so they cook evenly with the rice and release their flavors into the cooking liquid.
Place chicken skewers directly on rice without stirring—the steam from the rice cooks the chicken through while keeping it moist.
Use long-grain white rice to prevent mushiness; don't rinse it beforehand so the starches help create a light crust on the rice.
Check that chicken reaches 165°F internal temperature and rice has absorbed all liquid at the same time; if not, tent with foil and continue baking.

Substitutions

Long-grain white rice → jasmine or basmati rice (slightly nuttier flavor, same cook time)
Butter → olive oil or bacon fat (adds richness; bacon fat echoes dirty rice tradition)
Mushrooms → diced ham or andouille sausage for smokier dirty rice
Scallions → fresh parsley or chives for garnish (same fresh finish)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over medium heat with a splash of broth to restore moisture.

Equipment

Skewers (wood or metal; soak wood 30 minutes before use) · 9x13 inch baking dish or similar one-pan vessel

Common Questions

Can I make this without skewers?

Yes. Cut chicken into chunks and layer directly over the rice before baking, or nestle whole chicken pieces on top. Cooking time may vary slightly based on thickness.

What is Jezebel sauce?

Jezebel is a Southern condiment typically made from fruit preserves, mustard, and horseradish. It adds a sweet, tangy, spicy glaze to the chicken.

Can I substitute the Creole seasoning?

Yes. Use Cajun seasoning, or make your own blend with paprika, garlic powder, onion powder, cayenne, oregano, and thyme in equal parts.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C) at the thickest part. The rice should absorb all liquid and reach tender doneness at the same time.