Kilchurn Estate Blackened Smoked Chicken
1 Kilchurn Estate Smoked Chicken Breast 8-10oz
1tbsp Jansal Valley Cajun Blackening Seasoning
1tsp Jansal Valley Olive Oil
1/4 cup Water Jansal Valley Jasmine Scallion Rice
1 cup Jansal Valley Jasmine Rice
1 1/4 cup Chicken Stock or Water
1tsp Butter
1 1/2 tsp Jansal Valley Kosher Sea Salt
1tsp Jansal Valley Ground Black Pepper
1tbsp Scallions (green part sliced thin) Kilchurn Estate Tasso-Sweet Corn Maque Choux
6 oz Kilchurn Estate Tasso (1/4 diced)
1 cup Onion (1/4 diced)
1/2 cup Celery (1/4 diced)
1/4 cup Red Pepper (1/4 diced)
1/4 cup Green Pepper (1/4 diced)
1tsp Garlic (minced)
4 ears Sweet Corn (roasted, shucked, and cut from cob)
Reserve two corn cobs
2 cups Chicken Broth
1/2 cup Heavy Cream
1/2 tsp Fresh Thyme (picked and chopped)
1 tsp Fresh Oregano (picked and chopped)
1/2 tsp Jansal Valley Ground Black Pepper
1/4 tsp Jansal Valley Ground Cayenne Pepper
1/4 tsp Jansal Valley Ground White Pepper
2 tsp Jansal Valley Kosher Sea Salt
2 tbsp Jansal Valley Olive Oil Method:
Kilchurn Estate Blackened Smoked Chicken
Heat Jansal Valley Olive Oil in a heavy skillet until it begins to smoke.
Rub Jansal Valley Cajun Blackening Seasoning onto chicken skin.
Carefully place in skillet and sear until charred.
Turn over; add water and place in 350-degree oven to heat through
 (about 10 minutes). Jansal Valley Jasmine Scallion Rice
Melt butter in a small saucepot. Add rice, salt, pepper, and stir to coat rice.
Add stock or water and bring to a boil. Cover and turn to medium low heat
and cook for ten minutes.
Remove from stove (do not take off lid after 10 more minutes) remove lid
and fluff rice with a fork.
Scallion will be used to garnish rice at time of plateing. Kilchurn Estate Tasso-Sweet Corn Maque Choux
Heat oil in saucepot. Add peppers, onions, celery, garlic, and tasso.
Cook over medium heat until tender but not brown.
Add remaining ingredients (including corn cobs) and simmer for twenty
minutes. Adjust salt and pepper. | 
