Blackened chicken with beans and rice

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Add the chicken to a baking dish and smother with the buttermilk. Turn to coat, then cover, chill and marinate for 24 hrs.
  2. Step 2

    Cook 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.
  3. Step 3

    Remove 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.
  4. Step 4

    Once ready, toss the parsley (if using) through the red beans and serve with the chicken, rice and a lime wedge.