Blackened Chicken with Dirty Rice

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<p>Blackened Chicken with Dirty Rice</p>
Photo: Johnny Autry; Styling: Mary Clayton Carl

Fragrant spices enliven the rub on the chicken breasts in Blackened Chicken with Dirty Rice. The trinity of vegetables—onion, celery, and green pepper—along with thyme, spices, and chicken livers combine for a decadent side of Dirty Rice.

Serves 4 (serving size: 1 chicken breast half, about 2/3 cup rice, and 1 tablespoon sauce)


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1 tablespoon olive oil
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped green bell pepper
1 tablespoon chopped fresh thyme
1 cup long-grain white rice
2 teaspoons paprika
1/4 teaspoon ground red pepper
3 garlic cloves, minced
2 cups water
1/4 teaspoon kosher salt
Cooking spray
4 ounces chicken livers, finely chopped
2 green onions, thinly sliced
1/8 teaspoon hot pepper sauce
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons olive oil
1/2 cup fat-free, lower-sodium chicken broth


Hands-on: 29 Minutes
Total: 29 Minutes

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.

Created date

February 2012

Nutritional Information

Calories 467
Fat 10 g
Satfat 1.9 g
Monofat 5.1 g
Polyfat 1.7 g
Protein 48.7 g
Carbohydrate 42.2 g
Fiber 2.6 g
Cholesterol 196 mg
Iron 6.9 mg
Sodium 557 mg
Calcium 65 mg