Blackened Chicken Bowl Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Toss the cubed potatoes with 2 tablespoons vegetable oil, 1 tsp coarse salt, 1 tsp black pepper and 1 tsp smoked paprika until evenly coated.

Spread potatoes in a single layer on a baking sheet lined with parchment or lightly oiled. Roast 25–30 minutes, stirring/turning once halfway, until golden and crisp on edges and tender inside. Keep warm when done.

Pat the chicken dry. In a small bowl combine 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1/2 tsp black pepper and 3/4 tsp coarse salt. Rub 1 tablespoon olive oil over the chicken, then coat both sides evenly with the spice mix.

Heat a heavy skillet (cast iron recommended) over medium-high until very hot. Add 1 tsp cooking oil or butter. Sear the chicken 3–4 minutes per side (depending on thickness) until a dark, charred crust forms and internal temperature reaches 165°F (74°C). Reduce heat if crust darkens too quickly. Remove chicken to a cutting board and let rest 5 minutes, then slice into strips or bite-sized pieces.

Heat a small skillet over medium-high heat and add 1 tsp butter. Once the butter is hot and foamy, add the diced tomatoes and cook, stirring, 3–4 minutes until they start to blister and brown in spots (this is the 'blackened' flavor). Remove from heat and let cool slightly.

Combine blistered tomatoes with 1/4 cup diced yellow onion, 1/2 diced jalapeño, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1 tsp olive oil, 1/2 tsp coarse salt and 1/4 tsp black pepper. Taste and adjust salt/lime as needed. Keep warm or room temperature.

Set up a double boiler: simmer a small pot of water and place a heatproof bowl over it (bowl should not touch the water). Whisk 2 egg yolks with 1 tsp lemon juice until slightly thickened.

Very slowly drizzle the hot melted butter into the yolks while whisking constantly, starting drop by drop and increasing to a thin stream as the sauce emulsifies. Continue until all butter is incorporated and sauce is thick and glossy. Remove from heat, season with 1/4 tsp salt and a pinch (1/8 tsp) cayenne or a few drops hot sauce. Keep warm (hold over warm water, not direct heat) until assembly.

If hollandaise begins to separate, whisk in 1 tsp warm water to bring it back together.

Divide the roasted breakfast potatoes between bowls.

Top potatoes with sliced blackened chicken pieces.

Spoon a generous portion of the blackened pico de gallo over the chicken and potatoes.

Arrange avocado slices on the side and drizzle 2–3 tablespoons of warm hollandaise over the chicken and avocado (adjust to preference).

Garnish with 1 tablespoon chopped fresh chives and squeeze the optional lemon wedge over the bowl. Serve immediately.