Blackened Chicken with Dirty Rice

Ingredients

• 0.5 teaspoon pepper black
• 4 servings boston lettuce 
• 0.3 cup celery chopped
• 4 ounces chicken livers finely chopped
• 1 tablespoon thyme sprigs fresh chopped
• 3  garlic clove minced
• 0.3 cup bell pepper green chopped
• 2  spring onion thinly sliced
• 1 teaspoon ground coriander 
• 1.5 teaspoons ground cumin 
• 0.3 teaspoon ground pepper red
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 0.5 cup beef broth fat-free
• 1 tablespoon olive oil 
• 2 teaspoons olive oil 
• 0.3 cup onion chopped
• 2 teaspoons paprika 
• 0.1 teaspoon hot sauce hot
• 24 ounce chicken breast halves boneless skinless
• 1 teaspoon paprika smoked
• 2 cups water 
• 1 cup rice long-grain white

Equipment

• frying pan
• sauce pan
• oven

Directions

1. To prepare rice, heat a medium saucepan over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add onion and next 3 ingredients (through thyme); saut 4 minutes.
4. Add rice, paprika, 1/4 teaspoon red pepper, and garlic; saut 1 minute.
5. Add 2 cups water and 1/4 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer 12 minutes.
6. Let stand 5 minutes.
7. Heat a medium skillet over medium-high heat. Coat pan with cooking spray.
8. Add livers; saut for 4 minutes or until lightly browned and cooked through. Stir in green onions.
9. Add liver mixture and hot pepper sauce to rice; fluff with a fork.
10. Preheat oven to 40
11. To prepare chicken, combine cumin and the next 5 ingredients (through 1/4 teaspoon red pepper); rub evenly over chicken.
12. Heat a large ovenproof skillet over medium-high heat.
13. Add oil to pan; swirl to coat.
14. Add chicken to pan; cook 3 minutes. Turn chicken; place pan in oven.
15. Bake at 400 for 6 minutes or until chicken is done.
16. Remove chicken from pan.
17. Add broth to pan; bring to a boil. Cook until liquid is reduced to 1/4 cup (about 2 minutes). Spoon sauce over chicken; serve with rice.