Best 4 Blackened Chicken With Red Beans Rice Recipes
Indulge in the tantalizing flavors of Blackened Chicken with Red Beans and Rice, a culinary masterpiece that marries bold Cajun spices with the comforting essence of Southern cuisine. This delectable dish showcases succulent chicken fillets, generously seasoned with a blend of paprika, garlic, cayenne pepper, and a touch of thyme, then seared to perfection until they develop a beautiful blackened crust. Accompanying the chicken is a hearty and flavorful combination of red beans simmered in a rich tomato sauce, aromatic rice cooked to fluffy perfection, and a medley of sautéed bell peppers, onions, and celery that adds a vibrant crunch. This irresistible meal promises an explosion of taste and textures, leaving you craving for more.
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BLACKENED CHICKEN AND BEANS
Make and share this Blackened Chicken and Beans recipe from Food.com.
Provided by SweetySJD
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 324.8, Fat 7.6, SaturatedFat 1.1, Cholesterol 75.5, Sodium 694.9, Carbohydrate 31.6, Fiber 9.2, Sugar 2.1, Protein 34.3
BLACKENED CHICKEN AND BEANS
My husband loves any spicy food, and this is one quick-fix recipe we can both agree on. As the chicken cooks, whip up salads of lettuce, tomato, avocado and shredded cheddar cheese. Dinner's done! -Christine Zongker, Spring Hill, Kansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 297 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 697mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 8g fiber), Protein 29g protein. Diabetic Exchanges
SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES
Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.
Provided by Margaux Laskey
Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
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).
BLACKENED CHICKEN WITH RED BEANS & RICE
Steps:
- 1. Blackened Seasoning Mix 1/2 cup sweet paprika 2 1/2 tsp. salt 2 tbsp. onion powder 2 tbsp. garlic powder 2 tsp. cayenne pepper white pepper 1 tbsp. black pepper 1 tsp. dried thyme 1 tsp. dried oregano Mix all spices together and roll chicken in spices coating makes sure all of chicken is covered. heat a skillet to high heat and spray generously with cooking spray put chicken in pan to sear the spices to the chicken....just cook till the spices are starting to turn black on the chicken and remove from pan. You will have to recoat the pan with cooking spray several times because of the heat of the skillet. After the spices are blackened to the chicken place in a cooking spray coated baking dish and bake chicken uncovered at 350 till done and juices are running clear ..the chicken will be moist inside because of the sealed spices on the outside.
- 2. Cajun Rice and Beans Cajun Seasoning Mix 1 tsp pepper ½ tsp garlic powder ½ tsp onion powder ½ tsp ground cayenne pepper ½ tsp paprika Cook rice till done and mix in Cajun seasoning and red beans. I serve this with the chicken laying on top of the rice and beans.
Tips:
- Select the Right Chicken: Choose boneless, skinless chicken breasts or thighs for a leaner option. If using bone-in chicken, adjust the cooking time accordingly.
- Blackening Spices: The key to blackened chicken is the spice rub. Use a combination of paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, and salt. Adjust the cayenne for desired heat level.
- High Heat: Blackening requires high heat. Use a cast iron skillet or a well-seasoned stainless steel skillet. Heat the skillet over medium-high heat until very hot, then reduce heat to medium.
- Don't Crowd the Pan: Avoid overcrowding the skillet with chicken pieces. This will prevent them from cooking evenly and becoming crispy.
- Cook in Batches: If necessary, cook the chicken in batches to avoid overcrowding. Wipe the skillet between batches to remove any burnt spices.
- Flip Only Once: Once the chicken is seared on one side, flip it only once. This will give it a nice crust and prevent it from drying out.
- Use a Meat Thermometer: To ensure the chicken is cooked to perfection, use a meat thermometer. The internal temperature should reach 165°F (74°C) for boneless, skinless chicken breasts.
- Rest Before Serving: Let the chicken rest for a few minutes before slicing and serving. This will allow the juices to redistribute, resulting in tender and flavorful chicken.
Conclusion:
Blackened chicken is a versatile and flavorful dish that can be enjoyed in various ways. Serve it with red beans and rice for a classic Cajun meal, or pair it with your favorite sides like mashed potatoes, roasted vegetables, or a crisp salad. The blackened seasoning adds a unique smoky and spicy flavor that will tantalize your taste buds. Whether you're a seasoned cook or just starting in the kitchen, this recipe is sure to become a favorite. So fire up your skillet, crank up the heat, and get ready to enjoy this delicious blackened chicken dish!
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