One Pot Blackened Chicken over Dirty Rice

Prep:

Start by making your blackened seasoning, adding old bay, salt, pepper, garlic powder, onion powder, smoked paprika, baking powder, brown sugar, oregano, and thyme to a bowl and whisking everything together thoroughly. Slice your chicken breast into thin slices and season them generously with the blackened seasoning, making sure every piece is well coated.

Cooking:

Add your seasoned chicken to a medium heat stainless steel skillet and sear on both sides until the chicken reaches an internal temperature of about 150-155 degrees and has a nice dark crust on each side. Lower the heat and baste with butter to add a little extra richness before removing the chicken from the pan and letting it rest for at least 10 minutes.

Into the same skillet, go in with the ground beef and ground sausage, cooking them until they are nicely browned. Once the meat is done, remove it from the skillet and strain out the excess grease.

To the same skillet, add in your chopped onion, bell peppers, and garlic, cooking everything until the veggies are translucent. Go in with the tomato paste and butter and let it cook into the veggies for a minute or two to build that flavor.

Add back your cooked meat along with the pre cooked rice and combine everything well. I like to let the rice sit out for at least an hour before using it so it is dry enough to get a nice texture in the skillet without becoming mushy.

For the cream sauce, add butter to the same skillet and let it melt before going in with the tomato paste. Cook the tomato paste briefly to deepen its flavor, then pour in the chicken broth and bring everything to a simmer.

Stir in the heavy cream along with your blackened seasoning and let that come to a simmer before adding in the grated parmesan cheese, stirring until the sauce is smooth and creamy.

Slice up your rested chicken, plate it over a generous serving of the dirty rice, and pour some of that blackened cream sauce right over the top.

TIPS AND TRICKS:

-Letting the chicken rest for at least 10 minutes after cooking is a step you do not want to skip. Resting allows the juices to redistribute throughout the meat so when you slice into it you get tender juicy chicken instead of all of those juices running out onto the cutting board.

-Using pre cooked rice that has had time to sit and dry out a bit is key to getting the best texture in your dirty rice. Freshly cooked rice tends to be too moist and can turn mushy when you combine it with the meat and veggies in the skillet.

-When you are cooking the tomato paste, give it a minute or two in the skillet before adding any liquid. This step caramelizes the paste and brings out a deeper, richer flavor that you will notice in both the dirty rice and the cream sauce.

-If you want your blackened chicken to have an even darker and crispier crust, make sure your skillet is properly heated before adding the chicken. A hot pan is what gives you that signature blackened look and flavor without overcooking the inside.

-The cream sauce comes together quickly so have all of your sauce ingredients measured and ready to go before you start making it. This way you can add everything in smoothly without scrambling to measure while the butter is browning.

WHAT TO SERVE WITH THIS:

-A simple side of steamed broccoli or roasted asparagus pairs perfectly with this dish because the freshness of the vegetables balances out the richness of the cream sauce and dirty rice.

-Cornbread is another great option that goes hand in hand with dirty rice and adds a slightly sweet contrast to all of the bold savory flavors in this dish.

-If you want to keep it light, a crisp garden salad with a tangy vinaigrette works really well to cut through the creaminess and round out the whole plate.

FREQUENTLY ASKED QUESTIONS:

Can I use chicken thighs instead of breast?

Absolutely. Chicken thighs will work great in this recipe and they tend to stay a little juicier than breast. Just make sure you slice them thin and adjust your cook time as needed since thighs can vary in thickness.

What kind of sausage works best for the dirty rice?

I like using a mild or hot ground pork sausage for this recipe because it adds a ton of flavor to the rice. Andouille sausage is another great option if you want a little more of a smoky and spicy kick. Just make sure whatever you use is ground so it mixes well with the beef and rice.

Can I use freshly cooked rice instead of pre cooked?

You can, but I would recommend cooking the rice ahead of time and letting it cool and dry out for at least an hour before using it. Freshly cooked rice holds a lot of moisture and can make the dirty rice turn out mushy instead of having that nice texture you want.

How do I store and reheat leftovers?

Store the dirty rice, chicken, and sauce separately in airtight containers in the fridge for up to 3-4 days. When reheating, warm the rice and chicken in a skillet with a splash of chicken broth to bring back the moisture, and gently reheat the sauce on low heat so it does not break.

Can I make the blackened seasoning in bulk?

For sure. This seasoning blend is great to have on hand so feel free to double or triple the recipe and store it in an airtight jar. It will keep for several months and you can use it on chicken, fish, shrimp, or really any protein you want to give that bold blackened flavor to.