Easy Blackened Chicken

 Easy Blackened Chicken

1 lb boneless, skinlees chicken thighs

 Seasoning:

4 tsp olive oil

2 tsp balsamic vinegar

1 tsp salt

3/4 tsp pepper

1 1/4 tsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp ground corinader

1/8 tsp red pepper flakes

Preheat over to 425°.

Whisk all the seasoning ingredients together.

Trim excess fat off chicken thighs. Pat dry with a paper towel. Rub seasoning mixture all over each chicken piece using your hands. Cover evenly, and use all the seasoning.

Lay thighs out flat on a foil covered baking sheet, spaced out so they don't touch. Bake for 15 mins, then remove from oven.

Move the over rack to about 8-10 inches from top and switch over to broil. Place chicken back into oven and broil for 5-10 mins or until you have nice blackened outside. 

Remove pan from oven and let sit for 5 mins to rest. Enjoy!

Vegetable Rice Pilaf

 Vegetable Rice Pilaf

2 Tbsp butter

1 c. diced onion

1 c. diced carrot

1 1/2 c. rice (I prefer basmati)

3 c. water

1 Tbsp chicken bullion (Better than Bullion chicken base)

1/2 tsp salt

1/2 tsp pepper

parsley for garnish

Heat butter in a large sauce pan over med-high heat. Once butter is melted add onions and carrots and cook for about 4-5 mins, until the veggies start to soften.

Stir in the rice and toast for 1-2 mins. Add the water, chicken bullion, salt, and pepper. Stir to combine. Bring to a boil. 

Cover and reduce heat to low. Simmer for 20 mins, covered. Remove from heat and let sit for 5 mins. Fluff with a fork. You can add chopped parsley at this point if you would like.

Chipotle Chicken Cavatappi

This is a spin on Noodle and Company's Chipotle Chicken Cavatappi. I looked up a few copy cat recipes, gathered the ingredients and then ran out of time to cook the recipe per the instructions, so this recipe was born instead as a quick on pot meal-plus the pasta, loosely based on another recipe I make often.

Chipotle Chicken Cavatappi

1 lb cavatappi noodles, cooked and drained

2 Tbsp butter

1 shallot, finely diced

2 lbs chicken breasts, cubed into 1" pieces

1 tsp salt

1 tsp black pepper

1 Tbsp garlic, minced

2-3 Tbps diced chipotle pepper in a adobo sauce (I use La Costena in the jar.) Can use more if you want more heat

1 Tbsp flour

2 cups heavy cream

1 cup gouda cheese, shredded

1 cup parmesan cheese, shredded

1 cup roasted red peppers, diced

1 cup corn (frozen)

2 cups spinach

1 lime, cut into wedges for serving

Cook pasta according to package directions to al dente. Drain and set aside.

Melt butter in a large skillet. Add shallots and chicken, season with salt and pepper (can add more to taste) and cook until chicken in no longer pink. Add garlic and saute for 30 seconds. 

Add chipotle peppers in adobo and stir to coat chicken. 

Add flour and cook until juices thicken slightly. approx 1 min.

Add heavy cream and stir to combine. Add cheese and stir. 

Once cheese is melted, add roasted red peppers, corn and spinach. Cook until spinach is wilted, about 2-3 mins. Add drained pasta and toss to coat. Serve immediately with fresh lime juice squeezed over top.