Blackened chicken with beans and rice
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
- Serves: 4 persons
- 4chicken 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)
- 1large onion, finely diced
- 1green pepper, deseeded and finely diced
- celery sticks, finely diced
- 2tbsp tomato purée
- 3garlic cloves, thinly sliced
- 200ml fresh chicken stock
- 1tsp hot sauce (Crystal is a New Orleans favourite but Tabasco or Frank’s are both good choices, too)
- 1bay leaf
- 2x 400g tins kidney beans, rinsed and drained
- 1tbsp unsalted butter
- 2tbsp chopped flat-leaf parsley (optional)
- cooked long grain rice or crusty bread, and lime wedges, to serve
- 7tbsp sweet paprika
- 2tbsp garlic powder
- 2tbsp cayenne pepper
- 2tbsp ground black pepper
- 2tbsp onion powder
- 5 ½tbsp dried oregano
- 5 ½tbsp dried thyme
- 10 ½tbsp fine salt
Step 1Add the chicken to a baking dish and smother with the buttermilk. Turn to coat, then cover, chill and marinate for 24 hrs.
Step 2Cook 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 3Remove 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 4Once ready, toss the parsley (if using) through the red beans and serve with the chicken, rice and a lime wedge.