Blackened Chicken with Dirty Rice – Saturday Weekly Recipe post

Blackened Chicken with Dirty Rice

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The Stuff you need;

Rice:

  • 1 TBS olive oil
  • 1 small chopped onion
  • 2 stalks chopped celery
  • 1 small chopped green bell pepper
  • 1 TBS chopped fresh thyme
  • 1 cup long-grain white rice
  • 2 teaspoons paprika
  • 1/4 teaspoon ground red pepper
  • 6 garlic cloves, minced
  • 2 cups veggie or chicken stock (or water)
  • 1/4 teaspoon kosher salt
  • 1 TBS olive oil
  • 1/4 lb cooked/browned ground sausage
  • ¼ lb chicken livers, finely chopped
  • 2 green onions, thinly sliced
  • 1 teaspoon hot pepper sauce

 

Chicken:

  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground red pepper
  • 4 – (6-ounce) skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 1/2 cup chicken broth

What to do with the Stuff:

  • Preheat oven to 400°
  • To prepare rice, heat a medium saucepan over medium-high heat
  • Add oil to pan; swirl to coat
  • Add onion and next 3 ingredients (through thyme); sauté 4 minutes
  • Add rice, paprika, 1/4 teaspoon red pepper, and garlic; sauté 1 minute
  • Add 2 cups stock or water and 1/4 teaspoon salt; bring to a boil
  • Reduce heat, cover, and simmer 12 minutes. Let stand 5 minutes
  • Heat a medium skillet over medium-high heat
  • Coat pan with Olive Oil
  • Add browned sausage meat
  • Add livers; sauté for 4-5 minutes or until lightly browned and cooked through
  • Stir in green onions
  • Add sausage/liver mixture and hot pepper sauce to the rice; fluff with a fork, set aside
  • To prepare chicken, combine cumin and the next 5 ingredients (through red pepper)
  • Rub spice mixture evenly over chicken
  • Heat a large ovenproof skillet over medium-high heat
  • Add oil to pan; swirl to coat
  • Add chicken to pan; searing/browning for 3 minutes
  • Turn chicken; place pan in oven
  • Bake at 400° for 6 minutes or until chicken is done
  • Remove chicken from pan, add broth bring to a boil cook until liquid is reduced to 1/4 cup (about 2 minutes)
  • Spoon sauce over chicken; serve with rice, and some awesome greens of your choice 😉

Notes:

You may adjust spice/heat to your liking. This recipe is gauged for Medium-Hot. Simply add to, or decrease the amounts of crushed red peper, and/or the liquid pepper sauce. This recipe is EXCELLENT when served with collard greens, or kale, or spinach. Enjoy!

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