Blackened Chicken over Dirty Rice
Blackened Chicken over Dirty Rice
Ingredients
For the Seasoning Blend
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon Old Bay seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon brown sugar
- 1/2 teaspoon baking powder
For the Blackened Chicken
- 4 chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Dirty Rice
- 1/2 pound ground sausage
- 1/2 pound ground beef, 80/20 lean
- 1 yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 cups cooked white rice, cold, day-old preferred
For the Tomato Cream Sauce
- 2 tablespoons unsalted butter
- 1/4 cup tomato paste
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Prepare the seasoning blend: In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, Old Bay seasoning, dried oregano, dried thyme, brown sugar, and baking powder. Mix thoroughly until well combined. Set aside.
⏱️ 5 min
- 2
Season the chicken: Pat the chicken breasts dry with paper towels. Take approximately 3/4 of the prepared seasoning blend and generously coat both sides of each chicken breast. Reserve the remaining seasoning blend for the sauce.
⏱️ 5 min
- 3
Blacken the chicken: Heat olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the seasoned chicken breasts in the hot skillet. Sear for 3-4 minutes per side, until a dark, blackened crust forms. Reduce the heat to medium-low, add the unsalted butter to the skillet, and baste the chicken with the melted butter for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
⏱️ 15 min
- 4
Rest the chicken: Remove the cooked chicken from the skillet and place it on a cutting board. Tent loosely with foil and let rest for at least 10 minutes. Do not clean the skillet; it will be used for the dirty rice.
⏱️ 10 min
- 5
Cook the ground meats: In the same skillet used for the chicken, add the ground sausage and ground beef. Cook over medium-high heat, breaking up the meat with a spoon, until fully browned and no pink remains. Drain off any excess grease. Remove the cooked meats from the skillet and set aside, leaving a small amount of drippings in the pan.
⏱️ 10 min
- 6
Sauté the vegetables: Add the finely chopped yellow onion, green bell pepper, red bell pepper, and minced garlic to the skillet. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
⏱️ 7 min
- 7
Build the dirty rice base: Stir in 1 tablespoon of tomato paste with the sautéed vegetables. Cook for 2 minutes, stirring constantly, to deepen its flavor. Return the cooked ground sausage and ground beef to the skillet. Add the cooked white rice. Mix thoroughly, ensuring all ingredients are evenly distributed and coated with the pan drippings and vegetable mixture.
⏱️ 8 min
- 8
Prepare the tomato cream sauce: In a separate clean skillet or saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 1/4 cup of tomato paste and cook, stirring, for 2-3 minutes until it darkens slightly. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and the remaining reserved seasoning blend. Bring to a gentle simmer, then reduce heat to low. Stir in the grated Parmesan cheese until melted and the sauce is smooth and heated through.
⏱️ 10 min
- 9
Assemble and serve: Slice the rested blackened chicken breasts into strips. Divide the dirty rice among serving bowls. Arrange the sliced chicken over the bed of dirty rice. Generously spoon the creamy tomato sauce over the chicken and rice. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Blackened Chicken over Dirty Rice
Ingredients
For the Seasoning Blend
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon Old Bay seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon brown sugar
- 1/2 teaspoon baking powder
For the Blackened Chicken
- 4 chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Dirty Rice
- 1/2 pound ground sausage
- 1/2 pound ground beef, 80/20 lean
- 1 yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 cups cooked white rice, cold, day-old preferred
For the Tomato Cream Sauce
- 2 tablespoons unsalted butter
- 1/4 cup tomato paste
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Prepare the seasoning blend: In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, Old Bay seasoning, dried oregano, dried thyme, brown sugar, and baking powder. Mix thoroughly until well combined. Set aside.
⏱️ 5 min - 2
Season the chicken: Pat the chicken breasts dry with paper towels. Take approximately 3/4 of the prepared seasoning blend and generously coat both sides of each chicken breast. Reserve the remaining seasoning blend for the sauce.
⏱️ 5 min - 3
Blacken the chicken: Heat olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the seasoned chicken breasts in the hot skillet. Sear for 3-4 minutes per side, until a dark, blackened crust forms. Reduce the heat to medium-low, add the unsalted butter to the skillet, and baste the chicken with the melted butter for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
⏱️ 15 min - 4
Rest the chicken: Remove the cooked chicken from the skillet and place it on a cutting board. Tent loosely with foil and let rest for at least 10 minutes. Do not clean the skillet; it will be used for the dirty rice.
⏱️ 10 min - 5
Cook the ground meats: In the same skillet used for the chicken, add the ground sausage and ground beef. Cook over medium-high heat, breaking up the meat with a spoon, until fully browned and no pink remains. Drain off any excess grease. Remove the cooked meats from the skillet and set aside, leaving a small amount of drippings in the pan.
⏱️ 10 min - 6
Sauté the vegetables: Add the finely chopped yellow onion, green bell pepper, red bell pepper, and minced garlic to the skillet. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
⏱️ 7 min - 7
Build the dirty rice base: Stir in 1 tablespoon of tomato paste with the sautéed vegetables. Cook for 2 minutes, stirring constantly, to deepen its flavor. Return the cooked ground sausage and ground beef to the skillet. Add the cooked white rice. Mix thoroughly, ensuring all ingredients are evenly distributed and coated with the pan drippings and vegetable mixture.
⏱️ 8 min - 8
Prepare the tomato cream sauce: In a separate clean skillet or saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 1/4 cup of tomato paste and cook, stirring, for 2-3 minutes until it darkens slightly. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and the remaining reserved seasoning blend. Bring to a gentle simmer, then reduce heat to low. Stir in the grated Parmesan cheese until melted and the sauce is smooth and heated through.
⏱️ 10 min - 9
Assemble and serve: Slice the rested blackened chicken breasts into strips. Divide the dirty rice among serving bowls. Arrange the sliced chicken over the bed of dirty rice. Generously spoon the creamy tomato sauce over the chicken and rice. Serve immediately.
⏱️ 5 min