Steamed Chicken with Dirty Rice

David Burke's Steamed Chicken with Dirty Rice

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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2 large or 4 small chicken breasts

2 cups rice

4 cups chicken stock

4 chicken thighs cut into small pieces

1 cup of crimini or Portobello mushrooms diced

1 half of a red onion

4 strips of bacon cut into ¼ inch pieces

2 stalks of rosemary

1 tablespoon olive oil

Salt and pepper to taste

Autumn is synonymous with hearty, easy to prepare, comfort dishes. The Cooking Chef allows you to cook the rice while steaming thechicken above in the same bowl, it adds wonderful flavor and makes preparing one pot, comfort meals easier than ever. The addition ofrosemary and mushrooms captures the crisp, cool feeling of the autumn season.
  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Serves: 4

Attachments: Cooking Chef Bowl, Food Processor, Stirring Tool, Steamer Basket


  1. Dice the onion using the chopping blade in the food processorattachment.
  2. In the bowl fitted with the stirring tool, place the bacon, chicken thighs, olive oil and chopped onion.
  3. Let cook at 180°F for 2 minutes, set on stirring speed 1.
  4. Add the rice, stock, rosemary and mushrooms. Bring to a boilwhile set on stirring speed 1.
  5. Remove stirring tool from machine.
  6. Season the chicken breast with salt and pepper and place in thesteamer basket.
  7. Place steamer basket in the bowl, cover with splashguard andcook for 18 minutes until the chicken is fully cooked.
  8. Remove steamer basket and taste the rice for seasoning; addsalt and pepper if needed.
  9. Spoon rice onto plate, top with chicken.
  10. Serve with steamed vegetable of your choice.

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