Blackened Chicken Dirty Rice

Name: Blackened Chicken Dirty Rice
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 8 oz Ground Pork; 1 Onion; 1 Bell Pepper; 2 Celery; 2 cloves Garlic; 4 tsp Cajun Seasoning; 10½ oz White Rice; 2 cups Chicken Broth; 1 tsp Salt; 1¼ lb Chicken Breast; 2 Scallions; 1 Lemon

By Eatpace

Air-fried blackened chicken is sliced over Cajun rice with ground pork, peppers, celery, and onion. The chicken cooks while the rice simmers, so both are ready together.

Total: 48 min; 10 prep · 38 cook
Serves: 4; Scale it below
Calories: 675; kcal per serving
Protein: 51g; per serving

Plan this dinner Jump to recipe

Sliced blackened chicken over dirty rice with pork, peppers, scallions, and lemon wedges.

48 min

Method

7 steps 10 min prep · 38 min cook

Prep

Step 1. Heat Olive Oil in a large, deep skillet with a lid over medium-high heat. Add Ground Pork and break it up until browned and no pink remains, about 5 minutes.
Step 2. Add Onion, Bell Pepper, and Celery to the skillet. Cook over medium heat, stirring, until softened, about 5 minutes.
Step 3. Stir in Garlic, half the Cajun Seasoning, and White Rice. Cook until fragrant, about 1 minute.
Step 4. Add Chicken Broth and half the Salt; bring to a boil. Cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 18 minutes. Remove from the heat and keep covered.
Step 5. Meanwhile, pat Chicken Breast dry and rub all over with the rest of the Cajun Seasoning and the rest of the Salt.

Cook

Step 6. Arrange the chicken in a single layer in the air fryer basket. Air-fry at 400°F (200°C), turning halfway, until dark at the edges and cooked through, about 14 minutes; work in batches if needed.

Finish & serve

Step 7. Rest the chicken until its juices settle, about 5 minutes, then slice. Fluff the rice and divide among plates. Top with chicken and Scallions; serve with Lemon.

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Tips

Good to know

Check the thickest part of the chicken for 165°F and the ground pork for 160°F with an instant-read thermometer.

Swap it

Use ground turkey instead of ground pork, cooking it to 165°F.

Leftovers

Cool leftovers promptly in shallow containers, refrigerate for up to 3 days, and reheat until steaming hot.

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