Blackened Chicken with Creole Rice Pilaf

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Ingredients

• 2 sticks of unsalted melted butter
• Half of an onion
• Half of a bell pepper
• 2 stalks of celery
• 2 cloves of garlic
• 2 cups of rice
• 1 bay leaf
• 3 tablespoons of tomato paste
• 1 teaspoon of garlic powder
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 4 and a quarter cups of stock
• 4 chicken breasts
• Blackening seasoning (1 tbsp hot paprika, 2 1/4 tsp kosher salt, 1 tsp black pepper, 1 1/2 tsp granulated garlic, 1 1/2 tsp granulated onion, 3/4 tsp dried oregano, 3/4 tsp dried thyme, 3/4 tsp cayenne, 3/4 tsp white pepper)
• Green onions for garnish

Instructions

1. Prepare the Creole Rice Pilaf
2. Chop onion, bell pepper, celery, and garlic.
3. Heat oil and butter in a pot, add chopped vegetables, and cook for a few minutes.
4. Add rice, bay leaf, tomato paste, garlic powder, salt, black pepper, and stock. Stir well.
5. Bring to a boil, cover, and simmer for 15-20 minutes.
6. Prepare the Blackened Chicken
7. Preheat a skillet until smoking hot.
8. Dip chicken breasts in melted butter, then coat with blackening seasoning.
9. Cook chicken in the skillet for 2-3 minutes on each side until blackened.
10. Finish cooking in a 400-degree oven for 5-10 minutes or until internal temperature reaches 165°F.
11. Garnish and Serve
12. Chop green onions for garnish.
13. Fluff the rice, remove bay leaf, and add green onions.
14. Plate the rice and sliced chicken, garnish with green onions.
15. Enjoy your Blackened Chicken with Creole Rice Pilaf!

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