Blackened Chicken with Rice
Blackened Chicken with Rice is another delicious way to use Blackening Seasoning, besides using with fish fillets. This recipe also cooks rice and black beans in the same pan, so when done, you have a great, one-pan dinner. Using fire-roasted tomatoes adds a slightly smokey touch to the overall flavor. It’s a great touch.
The blend of Cajun and Southwest spices creates a flavor suitable as an entree centerpiece for several cuisines like Southern, Louisiana, Cajun and Creole of course, as well as Southwestern, Mexican and Latin American.
2 tablespoons olive oil
6 medium boneless, skinless chicken breasts (you can use thighs as well)
1 tablespoon Blackening Seasoning
3 cups chicken broth
2 cups long grain rice
1 15 oz can black beans, drained
1 15 oz can fire roasted diced tomatoes with juice
1 teaspoon chile powder (We use New Mexico Mild Red Chile Powder)
¼ teaspoon cumin
¼ teaspoon Spanish Sweet Paprika
Fresh parsley, chopped for garnish
Avocado slices for serving (optional)
Rub the Blackening Seasoning on the chicken pieces. Place on a plate, cover and refrigerate for 30-60 minutes to let the flavor develop.
Add the olive oil in a large skillet. Heat over medium high heat. When the oil begins to shimmer, carefully place the chicken in the pan. Cook thoroughly, about 5-7 minutes on each side. Turn over once to blacken on both sides. Remove and set aside on a plate. Cover with foil to keep warm.
Add the rice, chicken broth, black beans, tomatoes, chile powder, cumin and paprika. Bring to a boil then reduce to a simmer. Cover for about 20-25 minutes or until all the liquid is absorbed. Place the chicken pieces back to the pan with the rice mixture. Cover and heat until the chicken is heated to an internal temperature of 165 degrees. Add a bit more water if the rice is too dry. When done, transfer to plates. Garnish with parsley and sliced avocado.