Blackened Chicken Breasts Recipe. Blackened Fish
Blackened Chicken
Mine is ideally moist, so moist I only use chicken breasts for the whole dish, and end up with fork-tender blackened chicken.
I beg you, no garlic powder. If for goodness only knows what reason, you don’t want to use fresh garlic, then don’t use any garlic at all, rather than ruin this fabulous dish with some mediocre ersatz! It talks so little to prepare, why not spend the full 2-3 minutes total it takes to make it perfect? You can also use my dry spice rub!
Cook it Right!
Nothing as delicious and succulent than blackened chicken breasts cooked the right way, that is, not overcooked even by a second. Even if it looks slightly pink inside, remember the residual heat will reach the center in no time, and cook it to perfection. Do not pound the chicken breasts; leave them nice and thick.
Blackened Chicken Main Course Salad
Great as a main-course salad, but there are several more interesting ways to serve blackened chicken: by themselves with a couple side dishes; cold and diced in a sandwich; with corn salsa; with tomato salsa, etc…. you get the picture: All choices are guaranteed to be delicious.
You will notice the dressing is very basic: no need to make the dressing more complicated: the blackened chicken is highly seasoned, and there’s enough great flavor there to season the whole dish.
Blackened Fish
Every bit as interesting and as delicious as its chicken counterpart. You can use any nice firm flesh fish. Proceed exactly as above, adding salt to taste. Here too, you can also use it at room temperature, in salads and sandwiches.
Ingredients
- 6 large cloves garlic
- 3 tablespoons paprika
- 1/2 teaspoon cayenne, or more, to taste
- 1 tablespoon cumin
- 1 tablespoon oregano
- 3 bay leaves
- Ground pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons fine cornmeal
- 8 chicken cutlets, medium-thick
- 2 tablespoons olive oil
- Mixed greens of your choice
- Dressing: olive oil, lemon juice, sea salt and ground pepper to taste
Instructions
Place all first set of ingredients in a food processor until a smooth paste forms. Coat the cutlets in the spice mixture, using it all up.
Pour the olive oil in a large heavy skillet. When the skillet is very hot, place the cutlets in, and cook no more than 2 minutes on each side. Slice the breasts 1/2 inch thick, or dice them in 1 inch cubes. Serve at room temperature, on top of mixed greens very lightly tossed with the dressing.
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