Blackhawkchicken Recipes

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BLACKENED CHICKEN



Blackened Chicken image

Great on a summer's day with fresh corn and mashed potatoes.

Provided by Karena

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 2

Number Of Ingredients 8

½ teaspoon paprika
⅛ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon dried thyme
⅛ teaspoon ground white pepper
⅛ teaspoon onion powder
2 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
  • Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
  • Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g

BLACKHAWK CHICKEN



Blackhawk Chicken image

This is named after the town in Blackhawk, Colorado. It came from the Colorado Cache Cookbook. This is very good! Prep time includes refrigeration time. Cook time is approximate.

Provided by keen5

Categories     Chicken

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken breast halves
16 slices gruyere cheese, each 1 x 2 1/2 x 1/4 thick
16 slices prosciutto or 16 slices virginia ham
seasoned flour
3 eggs, beaten
3 cups fine breadcrumbs
1/2 cup butter
6 tablespoons cognac
1 cup heavy cream

Steps:

  • Wrap each slice of Gruyere in a slice of prosciutto.
  • Put boned breasts between 2 pieces of wax paper and pound them with the flat side of a cleaver or heavy knife.
  • Wrap each chicken breast piece securely around a ham packet, covering it completely, using toothpicks to secure, if you desire.
  • Dust with seasoned flour then dip in beaten egg and roll in fine bread crumbs.
  • Refrigerate at least 1 hour.
  • Brown breasts carefully on both sides in butter, then arrange on a heat proof platter and finish cooking in oven at 350 degrees for 10 minutes or until fork thender.
  • Do not allow them to dry out.
  • Into the pan in which they were browned, pour Cognac, ignite and when the flame dies down, add cream.
  • Simmer until thickened.
  • Add salt and pepper to taste.
  • Pour sauce over chicken just before serving.

HAINANESE CHICKEN RICE RECIPE BY TASTY



Hainanese Chicken Rice Recipe by Tasty image

Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 32

3 lb whole chicken, giblets removed
¼ cup kosher salt, divided
4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
1 bunch fresh scallion
1 gal cold water, plus more as needed
2 tablespoons sesame oil
¼ cup sesame oil
2 tablespoons chicken fat, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon kosher salt
2 cups long grain rice, rinsed and drained
2 cups reserved chicken poaching broth
2 tablespoons sambal
2 tablespoons sriracha
2 teaspoons sugar
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon lime juice
2 tablespoons reserved chicken poaching broth
2 tablespoons fresh ginger, grated
2 tablespoons garlic, finely minced
kosher salt, to taste
3 tablespoons peanut oil
1 tablespoon rice vinegar
reserved fried garlic and ginger
1 tablespoon oyster sauce
3 tablespoons dark sweet soy sauce
1 tablespoon light soy sauce
2 tablespoons reserved chicken poaching broth
2 cucumbers, thinly sliced, for serving
1 bunch fresh cilantro, for serving

Steps:

  • To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
  • Remove any excess fat from the chicken and set aside for later.
  • Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  • Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
  • Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
  • Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
  • After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
  • In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  • Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  • Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  • While the rice is cooking, carve the chicken for serving.
  • Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  • Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  • Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  • Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams

BLACKENED CHICKEN



Blackened Chicken image

Turn off the smoke detector when you cook this chicken dish! =0...Oh, just love that cast iron...=) Serve with beans and rice, a salad and YUM!!

Provided by Aroostook

Categories     Chicken

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts, flattened to about 1/2 inch thick
1 cup butter, melted
1 1/2 tablespoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon sugar (If you want to jazz up the butter a bit, add a dash or two of tabasco!=0)

Steps:

  • Let the chicken come to room temperature before using.
  • Cover chicken with butter until well coated.
  • Heat a cast iron skillet over high heat until very hot.
  • Roll each chicken breast into about 1/2 tsp. seasoning mix (I use my hands).
  • Immediately place the chicken pieces skin side down in the skillet to sear.
  • Pour about 1 teaspoon of the butter on top.
  • Cook about 2+ minutes, until a crust forms on the underside.
  • Turn and pour another 1 teaspoon of the butter on each of the chicken pieces.
  • Cook until just cooked through.

BLACKENED CHICKEN



Blackened Chicken image

Spice-rubbed chicken breasts are grilled gently until they turn mahogany.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 9

1 tablespoon olive oil, plus more for grill
1 teaspoon paprika
2 teaspoons ground pepper
1 1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 garlic clove, minced
4 bone-in, skin-on chicken breast halves (2 1/2 pounds total)

Steps:

  • Set up a grill for indirect cooking over medium-high (see note below). Clean and lightly oil hot grill. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken.
  • Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 35 to 40 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.

Nutrition Facts : Calories 233 g, Fat 11 g, Protein 29 g

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