Blackened Chicken With Red Beans Rice Recipes

Steps:

• In a large pan, heat olive oil and add red pepper flakes.
• Add onion and garlic, and cook until onion is tender.
• Increase heat, add chicken, stirring until cooked.
• Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
• Add black beans, pimentos, remaining spices, and balsamic vinegar.
• Blend and simmer uncovered for 30 minutes, reseasoning if needed.
• While beans are simmering, bring broth to boil in a pan, add rice.
• Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
• Serve bean mixture over rice.

Steps:

• Let the chicken come to room temperature before using.
• Cover chicken with butter until well coated.
• Heat a cast iron skillet over high heat until very hot.
• Roll each chicken breast into about 1/2 tsp. seasoning mix (I use my hands).
• Immediately place the chicken pieces skin side down in the skillet to sear.
• Pour about 1 teaspoon of the butter on top.
• Cook about 2+ minutes, until a crust forms on the underside.
• Turn and pour another 1 teaspoon of the butter on each of the chicken pieces.
• Cook until just cooked through.

Steps:

• Combine the chili powder, salt and pepper; rub on both sides of chicken.
• In a large skillet, cook chicken in oil 4-5 minutes each side, until juices run clear. Remove and keep warm.
• Add beans, corn and salsa to skillet; bring to a boil. Reduce heat, cover and simmer 2-3 minutes, until heated through.
• Put bean mixture on a serving dish; top with chicken.

Steps:

• For the beans and rice: The night before cooking, put the beans in a large pot and add water to cover. Soak overnight in a cool place. Drain and rinse before using.
• Heat the olive oil in a large pot over medium heat. Add the onion, ham, sausage, celery, bell pepper and saute, stirring a few times, until the vegetables are tender but not browned. Stir in the cayenne and cook 1 minute. Add the beans, 3 cups of the chicken broth and tomatoes and stir. Add the thyme, sage and bay leaf. Bring the beans to a boil, then reduce the heat to medium low and cook the beans until tender but not too soft, about 1 1/2 hours. Remove the bay leaves. Season the beans with salt and pepper. Remove 1 cup of the cooked beans and mash them. Return them to the pot and stir to combine with the whole beans.
• During the last 20 minutes of cooking the beans, make the rice. Combine the rice, the remaining 2 cups of chicken broth and 2 cups of water in a large pot and bring to a boil. Reduce the heat to low, cover and cook until the rice is just tender throughout, about 20 minutes. Keep the rice and beans warm.
• For the collard greens: Place the ham hock in a large pot and add just enough water to cover. Bring to a boil, reduce the heat, cover with the lid slightly off and let simmer until the meat is very tender, about 1 1/2 hours. Remove the ham hock from the pot and add the collard greens, lemon, thyme, hot sauce and some freshly ground black pepper. Cover with the lid slightly off and cook the collards until tender, about 45 minutes. Remove the collards from the pot and reserve the cooking liquid.
• Shred the meat from the ham hock and reserve.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the shredded ham and cook until crisped up. Add the collards and stir. Add a few spoonfuls of the cooking liquid and stir. Turn off the heat, cover and keep warm.
• For the chicken: Preheat the oven to 400 degrees F.
• Combine the chicken broth, vinegar, Italian seasoning, garlic powder and cayenne in a baking dish. Season the mixture with some salt and pepper, add the chicken and toss to coat. Cover the dish tightly with foil and bake for 30 minutes. Reserve the cooking liquid from the baking dish.
• Heat the canola oil in a deep fryer to 350 degrees F or fill a heavy pot halfway with canola oil and heat it to 350 degrees F.
• Remove the chicken from the baking dish and pat it dry. Reserve the liquid in the baking dish. Deep fry the chicken until just browned and crispy. Drain on paper towels.
• Strain the cooking liquid from the baking dish into a small saucepan. Bring to a simmer and stir in the butter.
• To serve, stir a few splashes of vinegar or hot sauce into the collard greens. Spoon some rice on each plate, top with the beans and collards and finish with 2 chicken thighs. Spoon the chicken sauce over the top.

Steps:

• Preheat 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 large saucepan over medium heat. Add the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a few times until the rice is coated. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and cook until the liquid is reduced 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 until ready to serve.
• For the blackened chicken: Heat a 12-inch or large cast-iron skillet 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 small bowl and set aside.
• Transfer the melted butter to a large bowl. Dip the chicken in the butter and arrange on one of the prepared baking sheets. Season both sides of the chicken liberally with the blackened seasoning mixture. Working in batches, cook the chicken until the first side is blackened, 3 to 4 minutes depending on the thickness of the chicken. Flip and cook for 1 minute more. Transfer to the second prepared baking sheet.
• Bake until the chicken breasts are firm to the touch and an instant-read thermometer inserted 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 remaining green onions.

Steps:

• Combine the chili powder, cumin, pepper and salt; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 8-10 minutes or until a thermometer reads 170°., Slice chicken; serve with rice and bean mixture.

Steps:

• Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
• In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
• Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).

Steps:

• Combine the chili powder, salt and pepper; rub over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the beans, corn and salsa to the pan; heat through. Serve with chicken.