\nPrep: 10 Cook: 40<\/p>\n
- \n
- 12<\/span>oz chicken breasts <\/span><\/li>\n
- 8<\/span>oz Andouille sausage<\/span><\/strong>, pre-cooked (optional)
\n<\/span><\/li>\n- 1<\/span>carrot <\/span><\/li>\n
- 1<\/span>Roma tomato <\/span><\/li>\n
- 1<\/span>oz chicken stock concentrate<\/span><\/li>\n
- 1<\/span>tsp hot sauce<\/span><\/strong><\/span><\/li>\n
- 1<\/span>long green pepper<\/span><\/li>\n
- 1<\/span>TBS blackening spice<\/span><\/strong><\/span><\/li>\n
- 3<\/span>celery <\/span><\/li>\n
- 2<\/span>scallions <\/span><\/li>\n
- \u00bd<\/span>cup jasmine rice <\/span><\/li>\n
- 4<\/span>TBS sour cream<\/span><\/li>\n
- salt & pepper<\/span><\/li>\n
- 1<\/span>TBS olive oil<\/span><\/li>\n
- 1<\/span>TBS butter<\/span><\/li>\n<\/ul>\n
Cook rice: <\/strong><\/p>\n
Adjust racks to middle and top positions and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n
Trim and thinly slice scallions,<\/strong> separating whites<\/strong> from greens.<\/strong> Melt 1 TBS butter<\/strong> in a small pot over medium-high heat. Add scallion whites<\/strong> and rice<\/strong> and cook for 30 seconds. Stir in chicken stock concentrate<\/strong> and \u00be cup water.<\/strong> Bring to a boil, then cover and reduce heat to low. Cook until rice<\/strong> is tender, 15 minutes. Turn off heat, and keep covered until ready to serve.<\/p>\n
Cook chicken: <\/strong><\/p>\n
Meanwhile, pat chicken<\/strong> dry with paper towels. Season all over with salt, pepper,<\/strong> and half the Blackening Spice.<\/span><\/strong> Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and sear until browned, 2- to 4-minutes per side. Turn off heat, transfer to a baking sheet. Bake on top rack until cooked through, 7-10 minutes. Wipe out pan.<\/p>\n
Prep: <\/strong><\/p>\n
Wash and dry all produce. Core, de-seed, and dice green pepper<\/strong> into \u00bd-inch pieces. Dice celery<\/strong> into \u00bd-inch pieces. Trim, peel, and dice carrot<\/strong> into \u00bc-inch pieces. Dice tomato.<\/strong><\/p>\n
Cook veggies:<\/strong><\/p>\n
Heat a large drizzle of olive oil<\/strong> in pan used for chicken<\/strong> over medium-high heat. Add green pepper<\/strong>, celery,<\/strong> and carrot.<\/strong> Cook until slightly softened, 4- to 5-minutes. Add tomato,<\/strong> remaining Blackening Spice<\/strong><\/span>, salt,<\/strong> and pepper<\/strong> and Andouille<\/span>.<\/strong> Cook until softened and tender, 3-5 minutes more.<\/p>\n
Tip: <\/strong>If veggies<\/strong> begin to stick, stir in a splash of water.<\/strong><\/p>\n
Make spicy crema and finish rice:<\/strong><\/p>\n
Meanwhile, in a small bowl, combine sour cream,<\/strong> hot sauce<\/strong><\/span> (to taste), and a pinch of salt.<\/strong> Stir in water,<\/strong> 1 tsp at a time, until mixture reaches a drizzling consistency.<\/p>\n
Stir rice<\/strong> into pan with veggies and Andouille.<\/strong><\/span> Season with salt<\/strong> and pepper<\/strong> (to taste).<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/09\/CajunBlackenedChickenandRiceServe.jpg?resize=150%2C150\")
<\/p>\nFinish and serve:<\/strong><\/p>\n
Transfer chicken<\/strong> to a cutting board, then slice crosswise. Divide rice<\/strong> mixture between bowls. Top with sliced chicken<\/strong> and drizzle with spicy crema<\/strong>. Garnish with scallion greens<\/strong>. Top with any remaining hot sauce<\/span>,<\/strong> if desired.<\/p>\n
Blackening Spice Blend<\/span><\/h3>\n
- \n
- 3<\/span>tsp smoked paprika<\/span><\/li>\n
- 1\u00bd<\/span>tsp garlic powder<\/span><\/li>\n
- \u00bd<\/span>tsp white pepper<\/span><\/li>\n
- \u00bd<\/span>tsp black pepper<\/span><\/li>\n
- \u00bc<\/span>tsp thyme<\/span><\/li>\n
- \u00bc<\/span>tsp oregano<\/span><\/li>\n
- \u215b<\/span>tsp low heat cayenne<\/strong><\/span><\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
with Spicy Crema Yield: 2 Adapted from: Hello Fresh Blackened chicken with savory veggies on top of scallion-flecked rice, all finished with a drizzle of spicy crema. Note: add pre-cooked Andouille sausage into this rice for an all-in-one dish Prep: 10 Cook: 40 12oz chicken breasts 8oz Andouille sausage, pre-cooked (optional) 1carrot 1Roma tomato 1oz chicken stock concentrate 1tsp hot sauce 1long green pepper 1TBS blackening spice 3celery 2scallions \u00bdcup jasmine rice 4TBS sour cream salt & pepper 1TBS olive…<\/p>\n
- 1\u00bd<\/span>tsp garlic powder<\/span><\/li>\n
- 8<\/span>oz Andouille sausage<\/span><\/strong>, pre-cooked (optional)