Blackened Chicken With Dirty Rice Recipes

BLACKENED CHICKEN WITH DIRTY RICE RECIPE - (4.5/5)

Steps:

• 1. 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 water and 1/4 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer 12 minutes. Let stand 5 minutes. 2. Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add livers; sauté for 4 minutes or until lightly browned and cooked through. Stir in green onions. Add liver mixture and hot pepper sauce to rice; fluff with a fork. 3. Preheat oven to 400°. 4. To prepare chicken, combine cumin and the next 5 ingredients (through 1/4 teaspoon red pepper); rub evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 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 to pan; bring to a boil. Cook until liquid is reduced to 1/4 cup (about 2 minutes). Spoon sauce over chicken; serve with rice.

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

BLACKENED CHICKEN WITH CREOLE RICE PILAF

Steps:

• Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with aluminum foil.
• For the Creole rice pilaf: Heat the butter and oil in a 2-quart saucepan or large saucepan over medium heat. Add the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a few times until the rice is coated. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and cook until the liquid is reduced and you see little holes on the top, 15 to 20 minutes. Discard the bay leaf, fluff the rice with a fork and stir in half of the green onions. Cover until ready to serve.
• For the blackened chicken: Heat a 12-inch or large cast-iron skillet over medium heat for 3 to 4 minutes.
• Meanwhile, combine the hot paprika, salt, garlic powder, onion powder, black pepper, cayenne, white pepper, thyme and oregano in a small bowl and set aside.
• Transfer the melted butter to a large bowl. Dip the chicken in the butter and arrange on one of the prepared baking sheets. Season both sides of the chicken liberally with the blackened seasoning mixture. Working in batches, cook the chicken until the first side is blackened, 3 to 4 minutes depending on the thickness of the chicken. Flip and cook for 1 minute more. Transfer to the second prepared baking sheet.
• Bake until the chicken breasts are firm to the touch and an instant-read thermometer inserted into the thickest part reaches 165 degrees F, 5 to 10 minutes. Let rest for 5 minutes. Serve over the Creole rice pilaf and garnish with the remaining green onions.