Cajun Blackened Chicken and Rice Bowls

🥘 Ingredients

• blackening spice (divided)
  2 tbsp
• butter
  1 tbsp
• carrots
  2 unit
• celery
  6 unit
• chicken breasts
  24 oz
• chicken stock concentrate
  2 unit
• hot sauce (to taste)
  2 tsp
• jasmine rice
  1 c
• long green pepper
  2 unit
• olive oil
  1 tbsp
• pepper
• roma tomato
  2 unit
• salt
• scallions (trimmed, thinly sliced, whites separated from greens)
  4
• sour cream
  1/2 c

🍳 Cookware

• small pot
• large pan
• baking sheet
• small bowl
• fork

1. 

   1

   Preheat oven to 425 degrees. Trim and thinly slice scallions . Melt butter in a small pot over medium-high heat. Add scallion whites and jasmine rice and cook for ⏱️ 30 seconds . Stir in chicken stock concentrate and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes . Turn off heat; keep covered until ready to serve.

   scallions: 4 (trimmed, thinly sliced, whites separated from greens), butter: 1 tbsp, jasmine rice: 1 c, chicken stock concentrate: 2 unit
2. 

   2

   Meanwhile, pat chicken breasts dry with paper towels. Season all over with salt , pepper , and half the blackening spice . Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and sear until browned, ⏱️ 2 minutes to ⏱️ 4 minutes per side. Turn off heat; transfer to a baking sheet . Bake on top rack until cooked through, ⏱️ 7 minutes to ⏱️ 10 minutes . Wipe out pan.

   chicken breasts: 24 oz, salt, pepper, blackening spice: 2 tbsp (divided), olive oil: 1 tbsp
3. 

   3

   Wash and dry all produce. Core, deseed, and dice long green pepper into ½-inch pieces. Dice celery into ½-inch pieces. Trim, peel, and dice carrots into ¼-inch pieces. Dice roma tomato .

   long green pepper: 2 unit, celery: 6 unit, carrots: 2 unit, roma tomato: 2 unit
4. 

   4

   Heat a large drizzle of olive oil in pan used for chicken over medium-high heat. Add green pepper, celery, and carrot. Cook until slightly softened, ⏱️ 4 minutes to ⏱️ 5 minutes . Add tomato, remaining Blackening Spice, salt, and pepper. Cook until softened and tender, ⏱️ 3 minutes to ⏱️ 5 minutes more. TIP: If veggies begin to stick, stir in a splash of water.
5. 

   5

   Meanwhile, in a small bowl , combine sour cream , hot sauce , and a pinch of salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Fluff rice with a fork , then stir into pan with veggies. Season with salt and pepper to taste.

   sour cream: 1/2 c, hot sauce: 2 tsp (to taste)
6. 

   6

   Transfer chicken to a cutting board, then slice crosswise. Divide rice mixture between bowls. Top with sliced chicken and drizzle with spicy crema. Garnish with scallion greens. Top with any remaining hot sauce, if desired.