Tender juicy Blackened Chicken over Rice Pilaf made in the rice cooker makes this a very easy recipe. The rice pilaf is made with veggies and fragrant seasonings. This easy, tasty recipe serves 8-12 people and is great for a large dinner party.
In a large skillet, heat 2 tablespoons of olive oil, and saute the diced onion, garlic, and carrots for about 5 minutes, or until the onion and carrots soften.
In a 10-cup or larger rice cooker, combine the rice, chicken broth, salt, olive oil, cinnamon, and oregano. Add the sauteed carrot/onion/garlic mixture and the fresh or frozen peas (no need to thaw). Follow your rice cooker's directions for the amount of liquid needed to cook 4 cups of rice. Our requires 1 extra cup of liquid (so 5 cups of liquid for 4 cups of rice), which is why I used 1 quart chicken broth + 1 cup water. Cook the rice in the rice cooker until it is soft and fluffy. Fluff the rice with a fork and keep warm.Cook the chicken while the rice is cooking.
Combine all the spices and herbs for the blackened chicken in a small bowl (from paprika through cayenne). Mix well. Place the spice mixture in a plate and press the chicken breasts into the spice mixture on both sides to coat the chicken.
In the same large skillet you used for the onions and carrots, heat 4 tablespoons of butter. Carefully place the spice-coated chicken breasts into the butter, and cook over high heat for about 5 minutes on each side, or until the chicken is fully cooked. If the chicken is blackened but not fully cooked, just lower the heat and cover with a lid, cooking until the internal temperature reaches 165F.Serve the blackened chicken over the rice pilaf, or chop the cooked blackened chicken and mix with the rice.