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.
Blackened Chicken with Dirty Rice
sukeedog Posted: 05/26/12
steponme Posted: 05/22/13
The chicken was delicious, the rice was okay (I've had better tasting dirty rice). Served with the suggested avocado-butter lettuce salad. Good weeknight meal.
Bunnie Posted: 03/28/12
I omitted the chicken livers also. Quick and easy and will make again. We like spicy, so we up-ped the cayenne pepper just a little bit. Served with the avocado butter lettuce salad which complements this very well.
meganhalv Posted: 03/18/12
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.
TammieDemers Posted: 08/14/12
I loved the chicken and my husband loved the rice. To be fair I really don't like any rice so I am not giving my opinion of the rice only his.
ThriftyCupcake Posted: 05/04/12
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.
sfgirl123 Posted: 02/14/13
My husband and I thought this was delicious. I didn't use chicken livers (I cannot stand liver), so I sauteed some chicken sausage and added it to the rice at the end. It was delicious!
Waterfallaurie Posted: 10/13/12
The chicken and salad are fantastic! The rice recipe reaffirmed my dislike of liver.
chewie1968 Posted: 01/22/13
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!
panhandler Posted: 07/04/13
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.