Here's the second part of this dish.
1/4 cup of your favorite blackening seasoning
4 large boneless skinless chicken thighs (about 1 1/2 pounds)
2 tablespoons canola oil
Herb-Pecan Rice (see last blog post)
Your favorite Remoulade Sauce
Preheat oven to 350℉. Line a small rimmed baking sheet with foil.
In a shallow bowl, place blackening seasoning. Dredge chicken in blackening seasonin, shaking off excess.
In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add chicken, and cook until blackened, 2 to 3 minutes per side. Place chicken on prepared pan.
Bake until an instant-read thermometer inserted in the thickest portion reads 165℉, 10 to 12 minutes. Let stand 5 to 8 minutes before slicing. Serve with Herb-Pecan rice and remoulade sauce.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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