Great for Grilling

Blackened Cajun Chicken

with Creamy Farro & Corn

40 MIN

4 Servings

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From the Test Kitchen

A coating of smoked paprika, cayenne pepper, thyme, and more gives our chicken a dark and deliciously crispy exterior as it sears in the pan—a popular technique in Cajun cooking known as blackening. We’re serving it over a creamy, veggie-filled farro salad, which gets a kick of heat from a touch of hot sauce.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 cup Semi-Pearled Farro
3 ears Of Corn
2 Scallions
4 oz Sweet Peppers
2 cloves Garlic
2 Tbsps Crème Fraîche
1 Tbsp Hot Sauce
1 Tbsp Apple Cider Vinegar
1 Tbsp Crema Bel Paese Cheese
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the farro:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores, then medium dice. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic; roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared corn, garlic, and white bottoms of the scallions.

3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Drizzle with olive oil. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm.

4 Cook the vegetables:

Add 2 teaspoons of olive oil to the pan of reserved fond (or a large nonstick pan); heat on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared corn mixture (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Turn off the heat. Season with salt and pepper to taste.

5 Finish & serve your dish:

To the pot of cooked farro, add the cooked vegetables, crème fraîche, vinegar, bel paese cheese, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir vigorously to coat. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Garnish with a drizzle of olive oil and the sliced green tops of the scallions. Enjoy!