Blackened Chicken with Dirty Rice

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.

Agree with others about the rice. More work than it's worth. However, the chicken was terrific. On a side note, the addition of garlic to onion, celery, and green pepper makes it the holy trinity.

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.

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.

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!

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!

The chicken and salad are fantastic! The rice recipe reaffirmed my dislike of liver.

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.

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 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 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.

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.