Cajun Blackened Chicken and Rice Bowls

🥘 Ingredients

• black pepper
• blackening spice
  2 tbsp
• butter
  2 tbsp
• carrots
  4 pieces
• celery
  4 stalks
• chicken breasts
  16 oz
• chicken stock concentrate
  2 unit
• hot sauce
  2 tsp
• jasmine rice
  2 c
• long green pepper
  2 piece
• olive oil
  4 tbsp
• roma tomato
  2 piece
• salt
• scallions
  8 pieces
• sour cream
  4 tbsp
• water

🍳 Cookware

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

1. 

   1

   scallions jasmine rice chicken stock concentrate chicken breasts blackening spice long green pepper celery carrots roma tomato sour cream hot sauce olive oil butter salt black pepper water

   scallions: 4 pieces, jasmine rice: 1 c, chicken stock concentrate: 1 unit, chicken breasts: 8 oz, blackening spice: 1 tbsp, long green pepper: 1 piece, celery: 2 stalks, carrots: 2 pieces, roma tomato: 1 piece, sour cream: 2 tbsp, hot sauce: 1 tsp, olive oil: 2 tbsp, butter: 1 tbsp, salt, black pepper, water
2. 

   2

   Preheat oven to 425°F. Trim and thinly slice scallions , separating whites from greens. Melt 1 tbsp 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 . 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 pieces, butter: 1 tbsp, jasmine rice: 1 c, chicken stock concentrate: 1 unit, water
3. 

   3

   Meanwhile, pat chicken breasts dry with paper towels. Season all over with salt , black pepper , and half the blackening spice . Heat a drizzle of olive oil in a large pan over medium-high heat. 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: 8 oz, salt, black pepper, blackening spice: 1 tbsp, olive oil: 2 tbsp
4. 

   4

   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: 1 piece, celery: 2 stalks, carrots: 2 pieces, roma tomato: 1 piece
5. 

   5

   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.
6. 

   6

   Meanwhile, in a small bowl , combine sour cream , hot sauce to taste, 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: 2 tbsp, hot sauce: 1 tsp
7. 7

   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.