Thursday, July 21, 2011
Seasoned Chicken With Mushrooms
After reading a cookbook from a Cajun restaurant in Alaska, I was inspired to to more mixing of spices. This mix turned out absolutely fantastic, and though I didn't measure my proportions, I'll try to estimate them. I made it again a couple days later for another dish and that was good too--so I think it's fine if your measurements aren't exact:
Seasoning: (mix together in a separate bowl before sprinkling on the chicken.
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/4 tsp salt (or maybe 1/2)
Clearly from the picture, I made a very small amount, just three chicken thighs. So if you're making a lot, mix up plenty of extra seasoning and just keep it in a container until you need it again.
For the chicken:
1. Pour 4-5 tablespoons of veg oil in the skillet and let it heat till it has little bubbles beginning to form.
2. Sprinkle the seasoning on the chicken, and lay them in the skillet seasoned side down. Be careful, it will start sizzling and popping as soon as you put the chicken in the oil! Season the top side of the chicken.
3. Cover, and let the chicken cook for 2-3 minutes. Then turn the chicken over and add some sliced mushrooms. If the pan is starting to look kind of dry and you're worried about burning, add a half cup of water.
You want to keep a little bit of moisture in the bottom of that pan so it doesn't burn, but don't flood the chicken and mushrooms. If you do it just right, the chicken will get a nice little crispy layer on the outside, and the mushrooms will soak up the intense flavor of the seasoning and get a little crispy as well. So if you do add water, leave the lid off for a little bit until some of it boils off. Keep testing the chicken with your fork and turning every so often until the middle feels no longer feels squishy, but nice and firm.
I like to serve this kind of thing with lentils or rice and a nice salad. I'll definitely be doing this one again!