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.
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
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
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.
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.
Preheat oven to 400°.
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.
DELICIOUS! Took a little while to prepare but it was my first kick at the can. I was going to omit the chicken livers as one reviewer had mentioned that she had a difficult time finding them and another reviewer said she didn't notice a big difference in taste...there is a subtle difference in flavour when I added the liver to the rice. Perhaps it is something that a person with discernible taste buds can only notice...my husband LOVED it! It's a great change from regular steamed rice. The chicken was so incredibly moist...I didn't think the chicken would be ready after just 6 minutes in a 400 fahrenheit oven...I baked it for 9 mins and when I checked it, there was just a tinge of pink in the centre. I placed the breasts on a plate and returned to oven. I turned the oven off and left the oven door ajar, while I prepared the sauce...add a splash of white wine. Once sauce has boiled, remove from heat and add about 1/4 cup sour cream. Mix it evenly in to sauce. ENJOY!
One note of caution, if you are sensitive to pepper,it is best to blacken the chicken outside on a barbeque! The fumes from the red pepper sent the whole family into coughing fits.
Delicious though and worth the trouble.
This recipe is by far the easiest way I've ever cooked chicken. It came out tender and flavorful. I like the spices as is but can see infinite variations. We liked the rice (with livers included) but it was a lot of work for rice. The recipe took about 1.5 hours total. I can't wait to make the chicken again.
I actually made a point of hunting down chicken livers so that I could follow this recipe exactly (never cooked with them before, somehow!). Overall we enjoyed the dish, but it wasn't stop-the-presses spectacular and given how much time it took to put together, I'm not sure it was worth the effort, for us. We did love the chicken seasoning, and I might use that again on its own.
This recipe was delicious! The chicken was cooked perfect using the method suggested. I did omit the chicken livers. I also think the amount of coriander used on the chicken is a tad too much and might use half as much next time, otherwise this made for a really delicious, flavorful dinner.
This is good.As a lifelong resident of Louisiana, the dirty rice needs a little adjustment, You need more salt, for sure, maybe some Tony's or cajun spice. Use more of the chicken livers too. I used 5 ounces and thought more was needed. Maybe 6 to 8 ounces, I didn't have enough paprika, so added some chili powder. I'm not sure if that was the difference??? The chicken was delicious. I used bone in and skin (trimmed, of course) chicken thighs.
I was intrigued to cook with chicken livers and they were on sale at my grocery store so I thought I'd give it a try. My parents makes packaged Zattaran's dirty rice, so my husband and I are familiar with that, but found the flavors in this to not even compare. The flavors of the chicken and the rice compliment each other very well. I wouldn't make one without the other.