Blackened Chicken with Creole Tomato Cream over Rice

Steps

1. Step 1

   Put the rice, water and salt in a medium saucepan. Bring to a boil over high heat, then turn the heat to low, cover, and cook 18 minutes. Take it off the heat and leave it covered until you're ready to serve, then fluff with a fork.

   20 min

   • 1 1/2 cups long-grain white rice
   • 2 1/4 cups water
   • 1/2 tsp salt
2. Step 2

   In a small bowl, stir together the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper and fine salt.

   5 min

   • 1 tbsp sweet paprika
   • 1 1/2 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp dried thyme
   • 1 tsp dried oregano
   • 3/4 tsp cayenne pepper
   • 1 tsp black pepper
   • 1 1/4 tsp fine salt
3. Step 3

   Set each chicken breast on a cutting board and slice it in half horizontally to make two thin cutlets (8 total). Pat them dry, then coat both sides generously with the spice mix, pressing it on. Use it all.

   8 min

   • 4 boneless skinless chicken breasts (about 6 oz each)
4. Step 4

   Heat the oil in a large skillet (cast iron is ideal) over medium-high heat until it shimmers. Cook the cutlets in two batches, 3 to 4 minutes per side, until the crust is deeply browned and the chicken is firm and cooked through (165°F). Move to a plate and cover loosely with foil. Turn on the exhaust fan — the spices will smoke a little.

   15 min

   • 2 tbsp vegetable oil
5. Step 5

   Turn the heat to medium and add the butter to the same skillet. Add the bell pepper, onion and celery and cook, stirring and scraping up the browned bits, until softened, about 6 minutes. Stir in the garlic and cook 1 minute more.

   7 min

   • 2 tbsp unsalted butter
   • 1 green bell pepper
   • 1 small yellow onion
   • 2 celery stalks
   • 3 cloves garlic
6. Step 6

   Add the drained tomatoes and the broth. Simmer briskly until most of the liquid has cooked away, about 4 minutes.

   4 min

   • 1 can diced tomatoes (14.5 oz)
   • 1/2 cup chicken broth
7. Step 7

   Pour in the cream and the Worcestershire. Simmer gently, stirring now and then, until the sauce thickens enough to coat a spoon, 4 to 5 minutes. Season with hot sauce and salt to taste.

   5 min

   • 3/4 cup heavy cream
   • 1 tsp Worcestershire sauce
   • hot sauce
   • salt
8. Step 8

   Spoon rice onto plates, set the chicken on top, ladle the sauce over, and scatter the scallions on top. Pour any juices from the chicken plate into the sauce first.

   • 3 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026