This is a really simple dry-rub spice mixture for chicken. The spiciness can be easily adjusted without changing the flavour too much, so it's good if you have some people in your family that don't like spicy food and others that do. Goes well with rice or baked potato.
(http://i.imgur.com/UXGPMST.jpg)
Ingredients
3 or 4 chicken breasts (1 chicken breast = 1 person, more or less)
2 1/2 TBSP Paprika
2 TBSP Garlic Powder
1/2 TBSP Seasoning Salt
1 TBSP Onion Powder
1 TBSP Dried Thyme (Powdered > Whole for me but your tastes may differ)
1 TBSP Ground Black Pepper
2 TBSP Chili Powder
1/2 TSP Cayenne Powder*
*Cayenne can be eliminated to produce low-spicy version without affecting taste too much. Can also be increased for MOAR FUN IN YOUR MOUTH
Preparation
1. Prepare spice mixture by mixing together all non-chicken ingredients.
(http://i.imgur.com/OXRt9uc.jpg)
2. Add as much Cayenne pepper as you dare.
(http://i.imgur.com/THrnnRs.jpg)
3. Cut up chicken breasts into strips or chunks. If you prefer, you can also keep them whole although you will get less spice on the breasts that way.
(http://i.imgur.com/Bmeyueq.jpg)
4. Cover the chicken breasts in delicious spices.
(http://i.imgur.com/0y0EQQE.jpg)
5. Add a slight amount of olive oil to a pan. Cook chicken on low-to-medium heat, flipping once. You should be aiming for when the spice mixture starts to darken, just before it burns.
(http://i.imgur.com/EQ6FXKz.jpg)
(http://i.imgur.com/YneBGXy.jpg)
6. Serve with rice/whatever side you want. Tends to go really well with/on top of Jasmine rice.
(http://i.imgur.com/gbQOjYI.jpg)
Nevermind all that.
REMINGTON?!? IS THAT REALLY YOU?
Holy shit, it's Remmy and he looks different.
Like all Canadians, I've been in hibernation throughout the Summer. Our species survives on a diet of snow and ice, so I've spent the summer in a coma in the frozen goods section of a Walmart in Montana. Now that the snows have returned to Canuckistan, I have awakened.
Quote from: Remington on November 08, 2013, 12:44:42 AM
Like all Canadians, I've been in hibernation throughout the Summer. Our species survives on a diet of snow and ice, so I've spent the summer in a coma in the frozen goods section of a Walmart in Montana. Now that the snows have returned to Canuckistan, I have awakened.
Welcome back, sir. Don't let spring put you to sleep.
Twid,
Happy to see you again
That's not actually Remington.
There's nary a sister photobombing to be found.
REMY! :banana:
PROTIP: don't sneak back in with a recipe. The Discordians will be too overjoyed by your safe return to notice what the hell you're cooking.
It does look pretty damn tasty though. Ok, I take it back. I'll cook this shit.
Oddly enough, that's actually very close to my go-to spice rub that works on just about any piece of protein. In fact, the only differences are that I use kosher salt instead of seasoned salt and I omit the onion powder and add a little brown sugar. Remy, you don't happen to work in a kitchen in Washington state for a company that's retardedly successful in spite of their complete cluelessness, do you?
Remmington! Still think about that meet up in Toronto sometimes. Good to see you! :)
Looks good. I'm going to have to try this.
Also, welcome back, Rmy. Go fuck yourself.
I thought this thread was going to be about the Cuban Missile Crisis :(
Quote from: Jet City Hustle on November 08, 2013, 09:04:10 AM
Oddly enough, that's actually very close to my go-to spice rub that works on just about any piece of protein. In fact, the only differences are that I use kosher salt instead of seasoned salt and I omit the onion powder and add a little brown sugar. Remy, you don't happen to work in a kitchen in Washington state for a company that's retardedly successful in spite of their complete cluelessness, do you?
Nope! Found it here (http://allrecipes.com/recipe/spicy-chicken-breasts/) and modified it slightly (less salt, substitue chili powder for most of the cayenne).
Quote from: Doktor Blight on November 08, 2013, 06:02:15 AM
It does look pretty damn tasty though. Ok, I take it back. I'll cook this shit.
Let me know how it goes! I'll post a few more recipes that we do often.
Question for ECH: is posting recipes from a commercially sold cookbook allowed, if proper citation is given?
Y'know, I don't have an accurate technical legal answer for that, but I really don't mind and I seriously doubt anyone will fuck with us about it. And if they do I'll happily remove the offending post at that time. No biggie.
Also, since as far as I know recipes can only be copyrighted EXACTLY as written, if you do want to post a recipe you pulled from a cookbook and are worried about it all you have to do is literally change one word.
Also, a recipe usually points the way, with the chef filling in the details, so any post should be a subjective one.