Broth on the Bayou
The latest installment of my brothy rice series draws inspiration from Cajun cooking with blackened chicken and a spicy cheddar and tomato broth.
This one went through many versions of testing to balance the amount of tomato in the broth with the herby seasoning blend and tomato garnish. I think I finally nailed it, but I’ll let you be the judge.
As always, let me know your thoughts in a recipe review or comment. Those are always appreciated!
And in case this is your first brothy rice bowl of mine to come across, be sure to check out some others before you go. My creamy gochujang and jalapeño corn broth bowls also use cottage cheese like this recipe. While others like my Thai peanut beef and coconut curry brothy rice are dairy-free options.
Blackened Chicken Broth Bowls
Cheesy tomato brothy rice with blackened chicken breast and herby sliced tomatoes.
Ingredients
For the Chicken
- 4 small (24 oz total) Boneless Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- ½ The Blackened Seasoning Blend
For the Broth
- 4 cups Chicken Bone Broth
- 1 cup Low Fat Cottage Cheese
- 4 oz Cheddar Cheese
- 2 Tablespoons Double Concentrated Tomato Paste
- ½ The Blackened Seasoning Blend
For the Blackened Seasoning
- 2 Tablespoons Paprika
- 1 Tablespoon Onion Powder
- 2 teaspoons Garlic Powder
- 2 teaspoons Kosher Salt
- 2 teaspoons Black Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- ½ teaspoon Cayenne Pepper
For Serving
- 6 cups Steamed Rice, I used Grain Trust frozen steamed jasmine rice
- 16 oz Cherry Tomatoes, halved
- 2 small Jalapeño Peppers, seeded and diced (or green bell pepper if you prefer)
- 2 handfuls Fresh Parsley, chopped
- 2 Green Onions, thinly sliced
- 1 Lemon, juiced
- Salt and Pepper , to taste
Instructions
- Prepare the rice and make the tomato salsa. Toss the sliced tomatoes, parsley, peppers, and lemon juice together. Salt to taste and set aside until ready to serve.
- Mix the blackened seasoning ingredients together and roughly cut in half.
- Cook the chicken. Coat the chicken breast in olive oil before adding half the seasoning blend. Once the chicken is evenly coated in the seasoning, air fry at 375ºF for 15-18 minutes or until it reaches and internal temperature of 165ºF. Let the chicken rest for 5 minutes before slicing.
- Make the broth. Add the remaining half of the seasoning blend to a blender along with the broth, cottage cheese, cheddar, and tomato paste. Blend until completely smooth then transfer to a saucepan over medium-low heat. Bring the broth to a simmer, stirring occasionally, before reducing the heat to low. Keep warm until ready to serve.
- Serve. To make 6 bowls, add 1 cup of rice to each bowl along with about ⅔ an air fried chicken breast (about 3 oz) and a little more than 3/4 cup of broth (about 200g). Garnish with the tomato salsa and some extra lemon juice.
Use gentle heat to warm the broth and prevent the dairy from curdling. If you have issues with the broth, you can use an immersion blender or corn starch slurry as remedies.
Nutrition
Serving: 1bowl, Calories: 500kcal, Carbohydrates: 52g, Protein: 43g, Fat: 13g
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