ONE RECIPE, TWO MEALS: SPICE-RUBBED CHICKEN
For the kiddos, we're spicing chicken cubes with some Italian seasoning mixed with garlic powder and a pinch of salt. Then you'll add cumin, smoked paprika and cayenne for the adults. This meal hits the summer nail on the summer head.
Provided by Bev Weidner
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine 1 tablespoon of the dried Italian seasoning with 1/2 teaspoon of the garlic powder. Add a pinch of salt. Rub the seasoning mixture all over half of the cubed chicken. This batch will be for yo' kids.
- In another small bowl, combine the remaining 1 tablespoon dried Italian seasoning with the remaining 1/2 teaspoon garlic powder; add the cumin, smoked paprika and a pinch of cayenne and salt. Rub this seasoning mixture all over the other half of the cubed chicken. This batch will be for you.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the kids' chicken to the pan and saute until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
- Add the remaining 1 tablespoon oil and the remaining, spicier chicken. Saute until browned and cooked through, about 5 minutes.
- Meanwhile, prep a simple green salad for the adult eaters, and boil a few ears of corn in a large pot of salted water. Melt some butter and roll the corn in it. This is a healthy, positive thing in life.
- Give some corn to your littles along with their seasoned chicken. And give yourself some corn (with some salad and the spicier chicken), only toss a little bit of hot sauce on the corn! This is also a healthy and positive thing in life. Serve, eat and be happy.
ITALIAN-RUBBED CHICKEN
A zesty way to prepare chicken on the stove. I came up with it when my oven stopped working and had to prepare everything on the stove top. I typically use the Kraft Zesty Italian dressing and have only used chicken legs and thighs. You can use other parts of the chicken, but cooking times may vary.
Provided by Stargirl73
Categories Chicken Thigh & Leg
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Place the chicken in a bowl and add the dressing.
- Let marinate for at least 30 minutes (1-2 hours is best) in the fridge. Shake it or mix it occasionally.
- Turn the stove on to medium heat and place the chicken in to a frying pan and cover for 10 minutes and save the leftover dressing.
- Turn over after 10 minutes and cover and cook for another 10 minutes. (if it seems to be burning turn down the heat).
- Uncover and add the leftover dressing, turning each piece to coat it.
- Continue to cook for about another 10-15 minutes turning occasionally. The dressing will become dark golden color.
- Enjoy!
Nutrition Facts : Calories 624.6, Fat 45.7, SaturatedFat 11.4, Cholesterol 217.6, Sodium 602.1, Carbohydrate 4.1, Sugar 3.3, Protein 46.7
SAVORY RUBBED ROAST CHICKEN
In general, procedures for roasting meat apply to poultry, too. For this dry chicken rub recipe, a blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. -Margaret Cole, Imperial, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 272 calories, Fat 16g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 284mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
ROASTED CHICKEN RUB
Herb and smokey spice blend that complements chicken.
Provided by Semigourmet
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g
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