The secrets to Kenneth's blackened chicken are simple: butter, spice mix and a piping hot cast-iron skillet!
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Blackened Chicken with Creole Rice Pilaf
DISH COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 30 minutes
Active: 20 min
Yield: 6 portions

Active ingredients

Creole Rice Pilaf:

1 tablespoon saltless butter
1 tablespoon canola oil
2 stalks celery, sliced
1/2 medium Spanish or white onion, sliced
1/2 bell pepper, sliced
Kosher salt and freshly ground black pepper
2 cups long-grain white rice
2 garlic cloves, carefully chopped
1 bay leaf
3 tablespoons tomato paste
1 teaspoon garlic powder or granulated garlic
4 1/4 cups low-sodium chicken stock
1 bunch green onions (3 to 4 bulbs), sliced up (about 3/4 cup).

Blackened Chicken:.

1 tablespoon hot paprika.
2 1/4 teaspoons kosher salt.
1 1/2 teaspoons garlic powder or granulated garlic.
1 1/2 teaspoons onion powder or granulated onion.
1 teaspoon black pepper.
3/4 teaspoon cayenne pepper.
3/4 teaspoon white pepper.
3/4 teaspoons dried thyme.
3/4 teaspoons dried oregano.
2 sticks (1 cup) unsalted butter, melted.
6 4- to 6-ounce boneless skinless chicken breasts.

Directions.

Pre-heat the oven to 400 degrees F. Line 2 rimmed baking sheets with aluminum foil.

For the Creole rice pilaf: Heat the butter and oil in a 2-quart saucepan or big saucepan over medium heat. Add the celery, onions and peppers and cook till the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a couple of times till the rice is covered. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Include the chicken stock and give a boil. Cover, reduce the heat to low and cook until the liquid is lowered and you see little holes on the top, 15 to 20 minutes. Discard the bay leaf, fluff the rice with a fork and stir in half of the green onions. Cover till all set to serve.

For the blackened chicken: Heat a 12-inch or large cast-iron frying pan over medium heat for 3 to 4 minutes.

Meanwhile, combine the hot paprika, salt, garlic powder, onion powder, black pepper, cayenne, white pepper, thyme and oregano in a little bowl and set aside.

Transfer the melted butter to a large bowl. Dip the chicken in the butter and organize on one of the prepared baking sheets. Season both sides of the chicken freely with the blackened spices mixture. Operating in batches, cook the chicken up until the very first side is blackened, 3 to 4 minutes depending upon the density of the chicken. Flip and cook for 1 minute more. Transfer to the 2nd ready flat pan.

Bake up until the chicken breasts are firm to the touch and an instant-read thermometer placed into the thickest part reaches 165 degrees F, 5 to 10 minutes. Let rest for 5 minutes. Serve over the Creole rice pilaf and garnish with the staying green onions.

Cook's Note.

This dish can be adapted to make blackened fish, steak or sweet potatoes (change the cooking times for each component). Instead of hot paprika, use sweet paprika.

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Kenneth Temple's Blackened Chicken|An Introduction to Cajun and Creole Cooking|Food Network.