Blackened Chicken over Dirty Rice

The hubby and I really enjoy spicy food (and the kiddos are beginning to). I have always been a fan of blackened chicken so I decided that it was high time I attempted some. It was so simple, spicy, moist, and delicious we will definitely be making it again! You can prep your chicken (pound and lightly rub with oil ahead of time) and seasoning mixture ahead of time (combine and store in an airtight container), then quickly throw it together at suppertime. I used the spice rub from Guy Fieri's Cajun Chicken Alfredo and served it with my version of Emeril's Dirty Rice.
You'll need:

• 8 (4-6 oz each) boneless, skinless chicken breasts, pounded to 1/2" thick
• Olive oil
• 1 tablespoon granulated garlic
• 1 tablespoon freshly ground black pepper 
• 1 teaspoon salt (I might even omit the salt completely next time as it was a bit salty)
• 1 tablespoon ground cumin 
• 1 tablespoon granulated onion 
• 1 teaspoon cayenne pepper 
• 2 teaspoon Italian seasoning 
• 1 teaspoon paprika 
• 1/2 teaspoon chili powder

Directions

1. Pound your chicken to 1/2". In a small rectangular container (one just big enough to fit your largest chicken breast), combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder.
2. Rub your chicken with a little olive oil, then coat with the spice rub.
3. Put 2-3 tablespoon of olive oil n a cast iron skillet over medium heat, add chicken. Cook for roughly 10-12 minutes on either side (be sure you check for doneness, the chicken should be at least 165° F).
4. Serve over dirty rice.

Dirty Rice

• 3 tablespoons vegetable oil
• 1 cup finely chopped yellow onion
• 1 cup finely chopped red or green bell pepper
• 1 cup finely chopped carrots
• 1 cup finely chopped celery
• 2 teaspoons minced garlic
• 1 teaspoon paprika
• 1 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder 
• 1/4 teaspoon onion powder
  
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried leaf oregano 
• 1/4 teaspoon dried thyme
• dash cayenne pepper
• 1 1/2 teaspoons ground black pepper
• 2 cups chicken stock
• 2 bay leaves
• 5 cups cooked rice, chilled (you can prep this in the morning and refrigerate)
• 1/4 cup minced fresh parsley leaves

Directions

1. In a large stockpot, heat oil over medium-high heat. Add the onion, bell pepper, carrot, celery, garlic, and seasonings; cook, stirring, for 5 minutes. 
2. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. 
3. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. 
4. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.

My 2 year old must have enjoyed it.

She ate 3 whole helpings!