Cajun Blackened Chicken & Dirty Rice Bowl
Blackened chicken breast over brown rice cooked with onion, celery, bell pepper and Cajun spices.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Makes
- 4 bowls
Traditional dirty rice gets its color and depth from chicken livers. This version uses the Cajun "holy trinity" of onion, celery and bell pepper with Cajun spices and a little tomato paste for color, so it reads as dirty rice without the offal.
Why this recipe works
Cooking the rice in broth with the softened vegetables and some of the same spice mix ties the base to the chicken. The dark spice crust adds smoky bitterness that suits the savory rice.
Ingredient notes
Store-bought Cajun seasoning often contains a lot of salt. If you use one, leave out the added salt and taste before seasoning further.
Common mistakes
- Under-softening the vegetables, which leaves them crunchy in the finished rice.
- Letting the spice crust burn black; pull the heat back if it smells acrid.
What to serve with it
Hot sauce and lemon wedges at the table.
Meal prep
Dirty rice holds up very well; it often tastes better the next day.
More bowls like this
Cooking tips
Dice the vegetables small so they melt into the rice. Keep the lid on the rice for the whole cooking time.
Swaps and variations
Use white rice and 1 3/4 cups broth; simmer 18 minutes. Add sliced andouille sausage to the rice for a richer version.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot throughout (165°F / 74°C).
Recipe
Cajun Blackened Chicken & Dirty Rice Bowl
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Makes
- 4 bowls
Ingredients
- For the Cajun spice mix
- For the dirty rice
- For the chicken
You’ll need: large skillet; cast-iron skillet; medium saucepan with lid; instant-read thermometer
Method
-
Mix the smoked paprika, garlic powder, onion powder, thyme, cayenne and salt.
-
Heat the olive oil in a saucepan over medium heat. Add the onion, celery and bell pepper and cook 6 to 8 minutes, until softened.
-
Stir in the tomato paste and 2 teaspoons of the spice mix and cook 1 minute. Add the rice and broth, bring to a boil, cover and simmer on low 40 to 45 minutes, until the rice is tender. Rest covered 10 minutes.
-
Press the remaining spice mix onto both sides of the chicken.
-
Heat a cast-iron skillet over medium-high heat, add the neutral oil and turn on the fan. Cook the chicken 5 to 6 minutes per side, until the crust is very dark and the chicken reaches 165°F (74°C). Rest 5 minutes and slice.
-
Fluff the rice, divide among 4 bowls, top with the chicken and scatter with green onions.
Questions
Why is it called dirty rice?
The traditional dish gets a brown, speckled look from chopped chicken livers and spices.
Can I make it milder?
Leave out the cayenne; the paprika still gives a smoky flavor.
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