Elevate your weeknight dinner with this creative, Southern-inspired one-dish meal. This recipe pairs succulent chicken skewers glazed in a sweet and fiery Jezebel sauce with a bed of aromatic, Creole-seasoned dirty rice.
As the dish bakes, the flavorful juices from the chicken infuse the rice below, resulting in a rich, comforting, and cohesive meal.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Servings: 8
Ingredients
- For the Rice Base:
- 2 cups uncooked white jasmine rice
- 8 tablespoons unsalted butter, divided
- 1 package (8 ounces) fresh cremini mushrooms, finely chopped
- 1 medium yellow onion, chopped
- 1 large green bell pepper, chopped
- 3 stalks celery, chopped
- 2 tablespoons finely chopped garlic
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons Creole seasoning (such as Zatarain’s)
- 3 cups chicken stock
- 2 large scallions, thinly sliced (plus extra for garnish)
- 2 teaspoons kosher salt (for chicken)
- For the Jezebel Glaze and Chicken:
- 1/2 cup apple jelly
- 1/2 cup pineapple fruit preserves
- 1/4 cup prepared horseradish (adjusted to taste)
- 1 teaspoon crushed red pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
- 2.5 lbs boneless, skinless chicken thighs, cut into 2.5-inch pieces
- 6 (12-inch) skewers
Step-by-Step Instructions
1. Rice and Vegetable Preparation
- Rinse the Rice: Place the jasmine rice into a fine-mesh strainer and rinse thoroughly under cold running water until the water runs completely clear. Set aside to drain.
- Sauté the Mushrooms: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chopped cremini mushrooms and sauté, stirring occasionally, until all moisture evaporates and the mushrooms turn golden brown (6 to 8 minutes).
- Build the Aromatics: Add the onion, bell pepper, celery, garlic, thyme, Creole seasoning, and another 2 tablespoons of butter to the skillet. Cook, stirring frequently, until the vegetables soften (about 8 minutes).
- Toast the Rice: Stir in the final 2 tablespoons of butter for the rice mixture along with the rinsed jasmine rice. Cook constantly until the rice begins to toast and turn a light golden brown (about 2 minutes).
- Transfer to Baking Dish: Move the rice and vegetable mixture into a 13×9-inch baking dish, pour in the chicken stock, and stir in the sliced scallions. Set the dish aside.
2. Marinating and Assembling the Skewers
- Mix the Glaze: In a medium bowl, whisk together the apple jelly, pineapple preserves, horseradish, crushed red pepper, dry mustard, and ground black pepper until thoroughly combined.
- Reserve Glaze: Transfer half of this mixture (approximately 1/2 cup) into a small, microwave-safe bowl and set it aside for the final finishing glaze.
- Coat the Chicken: Add the cubed chicken thighs and kosher salt directly into the remaining glaze mixture in the medium bowl. Toss well to ensure every piece is evenly coated.
- Thread the Skewers: Thread the marinated chicken pieces evenly onto your 6 skewers. Rest the completed skewers directly across the rim of the 13×9-inch baking dish so that the chicken hovers directly above the uncooked rice mixture.
3. Baking and Glazing
- Initial Covered Bake: Preheat your oven to 400 degrees F (200 degrees C). Cover the baking dish tightly with aluminum foil to trap the steam. Bake until the chicken is cooked through and most of the chicken stock is absorbed by the rice (50 to 60 minutes).
- Prepare Finishing Glaze: Remove the dish from the oven and carefully peel away the foil. Crank the oven temperature up to 500 degrees F (260 degrees C). Mix the remaining 2 tablespoons of butter into your reserved 1/2 cup of glaze, and microwave on high until the butter melts completely (about 1 minute).
- First Glaze Application: Brush roughly half of this melted butter-glaze mixture evenly over the chicken skewers.
- Uncovered Browning: Return the baking dish to the high-heat oven, uncovered, and bake until the remaining liquid is fully absorbed and the chicken develops a caramelized, browned crust (12 to 14 minutes).
4. Serving
- Drizzle the remaining apple-jelly glaze mixture directly over the hot skewers.
- Divide the dirty rice and chicken evenly among 8 bowls, and garnish with fresh sliced scallions.
Essential Cooking Tips
Skewers Placement
Ensure the skewers are long enough to rest securely on the edges of your baking dish. This allows the chicken drippings to season the rice beneath while keeping the chicken elevated for proper roasting.
Controlling the Heat
The Jezebel sauce features a sharp kick from horseradish and crushed red pepper. If you prefer a milder profile, feel free to scale down the crushed red pepper or use a milder horseradish variety.
Rice Variety
Sticking with jasmine rice provides a fragrant aroma and fluffy texture, but traditional long-grain white rice works equally well if that is what you have on hand.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 517 kcal | — |
| Total Fat | 24 g | 31% |
| Saturated Fat | 11 g | 55% |
| Cholesterol | 206 mg | 69% |
| Total Carbohydrates | 38 g | 14% |
| Dietary Fiber | 2 g | 7% |
| Total Sugars | 16 g | — |
| Protein | 40 g | 79% |
| Sodium | 1022 mg | 44% |
| Potassium | 794 mg | 17% |
| Calcium | 63 mg | 5% |
| Iron | 3 mg | 15% |
| Vitamin C | 24 mg | 27% |
Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on individual caloric needs.
