Blackened Chicken with Dirty Rice

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!