Asian Inspired Dirty Rice with Chicken, Edamame, and Walnuts

Whole-grain brown rice and shelled soybeans (or edamame in Japanese) shift the fl avors east for this Louisiana favorite. Look for shelled edamame in the freezer section of most markets. The secret is to chop the chicken meat to fairly small pieces; no one should have to cut them with a knife at the table.

3 tablespoons canola oil

1 large onion, finely chopped

1⁄2 pound boneless skinless chicken thighs, cut into 1⁄2-inch pieces

1⁄2 pound chicken gizzards, all fat removed, the rest chopped into ¼-inch pieces

1 cup brown rice

1⁄4 cup soy sauce

3 scallions, thinly sliced

2 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

2 cups chicken broth

21⁄2 cups shelled unsalted soybeans, or edamame (see Note)

1⁄2 cup chopped toasted walnut pieces

• Position the rack in the center of the oven and preheat the oven to 350 F.
• Heat a large Dutch oven or oven-safe pot over medium heat. Swirl in the canola oil, then toss in the onion. Cook, stirring often, until softened, about 4 minutes.
• Add the chicken thighs and gizzards; cook, stirring often, until the meat loses its pink, raw color, about 7 minutes.
• Add the rice; stir well to coat in the oil and juices. Pour in the soy sauce, then add the scallions, garlic, and ginger. Cook for 30 seconds, stirring all the while, until the rice has absorbed the soy sauce.
• Pour in the broth and add the soybeans. Bring the mixture to a simmer, stirring to get any browned bits up off the pan’s bottom.
• Cover, place in the oven, and bake until the liquid has been absorbed and the rice is tender, about 45 minutes. Fluff the rice and stir in the nuts before serving.
• Note: Edamame are usually sold in their shells; you’ll need to remove these fibrous husks, revealing the small beans inside. For 21⁄2 cups, you’ll need 12 ounces shelled or about 24 ounces in the shells

Makes 6 servings