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Blackened chicken with beans and rice

A white plate topped with a blackened chicken thigh, pot of beans and rice

Blackened chicken with beans and rice

Name: Blackened chicken with beans and rice
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 4 chicken thighs skin on and bone in; 150g buttermilk; 180g smoked sausage 2 small links, sliced into pound coin-width discs (smoked Polish or German sausages work well. Chorizo is also a great option); 1 large onion finely diced; 1 green pepper deseeded and finely diced; celery sticks finely diced; 2 tbsp tomato purée; 3 garlic cloves thinly sliced; 200ml fresh chicken stock; 1 tsp hot sauce (Crystal is a New Orleans favourite but Tabasco or Frank’s are both good choices, too); 1 bay leaf; 2 x 400g tins kidney beans rinsed and drained; 1 tbsp unsalted butter; 2 tbsp chopped flat-leaf parsley (optional); cooked long grain rice or crusty bread, and lime wedges to serve; 7 tbsp sweet paprika; 2 tbsp garlic powder; 2 tbsp cayenne pepper; 2 tbsp ground black pepper; 2 tbsp onion powder; 1½ tbsp dried oregano; 1½ tbsp dried thyme; 2½ tbsp fine salt

Tom Clements

Published: October 21, 2022 at 12:21 PM

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Serves 4

A little effort

Prep: 10 mins

Cook: 50 mins

plus marinating

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From the kitchen of Plaquemine Lock, this Louisiana-inspired recipe sees chicken thighs coated in a punchy spice blend before being blackened in a pan and served with beans and rice

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Try this recipe for blackened chicken, then check out other Creole-inspired recipes such as our Louisiana crab cakes, beignets, chicken and chorizo jambalaya and Creole pork ragoût.

Ingredients

Nutrition

4 chicken thighs

skin on and bone in
150g buttermilk
180g smoked sausage

2 small links, sliced into pound coin-width discs (smoked Polish or German sausages work well. Chorizo is also a great option)
1 large onion

finely diced
1 green pepper

deseeded and finely diced
celery sticks

finely diced
2 tbsp tomato purée
3 garlic cloves

thinly sliced
200ml fresh chicken stock
1 tsp hot sauce

(Crystal is a New Orleans favourite but Tabasco or Frank’s are both good choices, too)
1 bay leaf
2 x 400g tins kidney beans

rinsed and drained
1 tbsp unsalted butter
2 tbsp chopped flat-leaf parsley

(optional)
cooked long grain rice or crusty bread, and lime wedges

to serve

BLACKENING MIX

7 tbsp sweet paprika
2 tbsp garlic powder
2 tbsp cayenne pepper
2 tbsp ground black pepper
2 tbsp onion powder
1½ tbsp dried oregano
1½ tbsp dried thyme
2½ tbsp fine salt

Nutrition: Per serving

kcal529
fat26.4g
saturates8.7g
carbs33.9g
sugars8.1g
fibre18.7g
protein29.6g
salt3.8g

Method

step 1

Add the chicken to a baking dish and smother with the buttermilk. Turn to coat, then cover, chill and marinate for 24 hrs.
step 2

Cook the sausage in a large non-stick frying pan over a medium heat for 5-6 mins until it releases its oils and browns. Remove the sausage from the pan using a slotted spoon and transfer to a bowl. In the same pan, add the onion, pepper and celery. Season and fry for 3-4 mins or until softened but not coloured. Add the tomato purée and garlic, cooking for a further minute, then stir in the sausage, stock, hot sauce and bay leaf. Add the beans to the pan, stirring to combine, then simmer over a low heat, covered, for 20 mins until the beans are tender and the mixture is thick. Add a splash of water if the pan seems dry and season to taste.
step 3

Remove the chicken from the buttermilk, scraping off the excess. Mix together the blackening spice mixture. Put the chicken on a plate and add 3-4 tbsp of the mixture until the chicken is coated in the spices. Store the left-over spice mixture for up to six months in a sterilised glass jar in a cool, dark place. Add the butter to a wide frying pan and put over a medium-high heat. Once melted and the pan is hot, add the chicken skin-side down. You should hear a good sizzle. Reduce the heat to medium and cook for 5-6 mins or until dark and crusty. The chicken will go black very fast, but don’t worry. Flip it over and cook for a further 6-8 mins. Add a splash of water to the pan then cover with a lid and cook for another 6 mins or until the chicken is cooked through completely.
step 4

Once ready, toss the parsley (if using) through the red beans and serve with the chicken, rice and a lime wedge.

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Authors

Tom Clements

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