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.