Blackened Catfish (Sub: Chicken) with Dirty Rice

Instructions

1. 1Place the 4 chicken breast fillets on a clean surface and evenly coat both sides with the 2 tbsp Cajun blackening seasoning.
2. 2Heat 1 tbsp olive oil and 2 tbsp butter in a 30.48 cm heavy-bottomed skillet over medium-high heat until the butter is melted and the oil is shimmering, about 175°C.
3. 3Carefully place the seasoned chicken fillets in the hot skillet. Cook for 4 to 5 minutes per side, until the chicken is cooked through and has a dark, blackened crust. The internal temperature should reach 74°C. Remove the chicken from the skillet and set it aside on a plate to rest.
4. 4In the same 30.48 cm skillet, add the about 225 g ground pork or beef. Cook over medium-high heat, breaking it up with a spoon, until it is browned, about 5 to 7 minutes.
5. 5Add the 1/2 medium onion, 1/2 medium green bell pepper, and 1 stalk celery to the skillet. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
6. 6Stir in the 2 cups cooked rice, 1 cup chicken broth, 1 tsp garlic powder, and 1 tsp onion powder. Cook, stirring, until the mixture is heated through and the liquid has been mostly absorbed, about 3 to 5 minutes.
7. 7Serve the rested blackened chicken fillets over the prepared dirty rice.

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