This is a really great summer dish!! The flavors are amazing and if you use the avocado sauce the combination gets even better! I know that blackening meat can be a bit scary but this is a really easy way to do it without ending with leather stripes in your mouth, or a black kitchen. The trick it to keep an eye on the chicken while in the oven and take it out just in time, that way you'll have a really juicy piece of poultry with a really tasty and spicy crust.
Ingredients:
For the Chicken:
- 2 chicken breasts halved
- 1/2 teaspoon paprika powder
- 1/4 teaspon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1 teaspoon olive or vegetable oil
- 1 Cup Rice
- 2 Cups Chicken Stok
- 1 tablespoon butter
- Juice and Zest from Two Limes
- A Dash of Salt and Pepper
- 2 Tablespoons of Cilantro, chopped
Directions:
- Preheat the oven to 180 C.
- Combine all dry ingredients and rub on both sides of the chicken, let it marinate for at least one hour.
- Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over high heat. Add the chicken breasts to the pan. Cook for a couple of minutes on each side.
- Place the chicken on a greased baking dish and bake for 5-10 minutes, check it from time to time to avoid drying it out.
- In a medium sauce pan add the chicken stock, butter and rice. Bring to a simmer over medium heat. Reduce the heat and cook for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
- Add the warm rice to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
- Serve the chicken sliced on a bed of rice.
Tip: The chicken can be a bit spicy for some people, you can add a very simple avocado sauce to take some of the heath off: place the flesh from an avocado along with two tablespoons of Greek yogurt (or sour cream) in a food processor and puree until smooth. Pour over the chicken. You can also use the chicken as filling for a nice sandwich.
