Blackened Chicken with Dirty Rice

Ingredients

• 200g Raw chicken breast
• 200g Dry black rice
• 50g Yellow onion, raw
• 30g Raw celery
• 10g Peanut oil
• 139g Cooked pork chorizo
• 40g Raw red bell pepper

Method

1. 1Cook the black rice according to package directions (typically 30-35 minutes). Drain and set aside.
2. 2While rice cooks, prepare the blackening spice blend by combining in a small bowl: 1 tablespoon paprika, 2 teaspoons cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, ½ teaspoon black pepper, and ½ teaspoon salt. Mix thoroughly.
3. 3Pat the 200g chicken breast dry with paper towels. This is critical for achieving a proper blackened crust. Season both sides generously and evenly with the blackening spice blend, pressing it into the meat so it adheres well.
4. 4Heat a cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat for 2-3 minutes until it's very hot. Add 1 tablespoon peanut oil and swirl to coat the pan evenly.
5. 5Carefully place the seasoned chicken breast into the hot pan. DO NOT MOVE IT for 4-5 minutes—allow it to develop a dark, caramelized crust. The spices should blacken slightly without burning. Flip and cook the other side for another 4-5 minutes until the internal temperature reaches 165°F (74°C) using a meat thermometer.
6. 6Remove the chicken from the pan and transfer to a cutting board. Tent loosely with foil and let rest for 3-4 minutes.
7. 7While chicken rests, prepare the dirty rice base: In the same skillet (don't clean it—the fond adds flavor), add the diced onion, celery, and red bell pepper. Sauté over medium heat for 3-4 minutes until softened and fragrant.
8. 8Add the cooked ground chorizo to the vegetables and stir well, breaking it into small pieces. Cook for 2-3 minutes, stirring occasionally, until the chorizo is heated through and the flavors blend with the vegetables.
9. 9Add the cooked black rice to the skillet and fold gently to combine with the chorizo-vegetable mixture. Toss for 2-3 minutes over medium heat until everything is evenly distributed and heated through. Taste and adjust seasonings with salt, cayenne, and thyme if needed.
10. 10Slice the blackened chicken breast thinly (against the grain) or serve whole.
11. 11Plate the dirty rice as the base, top or arrange the sliced blackened chicken on top. Serve immediately while hot.
12. 12TIPS:
13. 13- Use a cast iron or heavy steel pan for authentic blackening—these retain heat best and create the characteristic crust
14. 14- Don't flip the chicken multiple times; let each side develop a dark crust undisturbed
15. 15- The internal temp should be 165°F—slightly overcooked is better than undercooked with this cooking method
16. 16- If the pan starts smoking heavily, lower the heat slightly, but maintain high enough heat for proper blackening
17. 17- Black rice has a nutty flavor that pairs perfectly with cajun spices