How do you season your chicken?

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  1. #16
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    Kickin' Chicken is my go to spice for chicken and potatoes I make in the crock pot.
    Show me

  2. #17
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    Quote Originally Posted by selfmademonster View Post
    I like my chicken seasoned with steak and my steak smothered in pork chops
    God I miss pork. I like the lean gamey cuts like tenderloin. The darker the better lol. Throw a couple on the grill one basted in my homemade BBQ and the other in my mustard BBQ. Just might be my next cheat meal...

  3. #18
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    Quote Originally Posted by GarlicChicken View Post
    Chipotle Chicken


    ~4lb Chicken breast
    Caldo de pollo (Mexican chicken bullion)
    1 small can La Costeña brand chipotle peppers in adobo sauce
    1 large yellow onion


    Boil chicken breasts with a few tablespoons of bullion and the chopped onion until done. Shred chicken. Put chipotle peppers in blender with 1/3c or so of the chicken water, a couple tablespoons of the chicken bullion, and some of the onion that cooked with the chicken. Blend until peppers are fairly smooth. Add sauce back to the chicken.

    The amount of peppers are to taste...too many and it'll blow your face off if you're not used to hot food. The amount of bullion depends how salty you want it to be, we keep it fairly low on salt ourselves.
    For some reason I figured you just threw a little garlic on your chicken and called it good. Not sure what gave me that idea.

  4. #19
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    Quote Originally Posted by Vision View Post
    You nailed it better than anyway I've heard anybody give suggestions... Cast iron is absolutely the way to go with cooking anything in my opinion..
    In the past few months I have been cooking (almost) everything in my cast iron.. what a world of a difference.. the food literally taste Superior.
    And to be honest I'm pretty badass I cooking a steak but one thing I've learned with the cast iron, is you don't need much to put on a steak, just leave it the fuck alone and put it in the cast iron...

    I placed the cast iron in the oven at 400 and I leave it there for about a half hour.. I pull it out and put it on the open burner immediately, I add some olive oil and some fresh garlic and I toss and whatever I have at the moment.. everything comes out crazy.

    Interesting...bc I usually sear the outside first on the burner, then place in the oven.

  5. #20
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    Quote Originally Posted by Augustine5I View Post
    Interesting...bc I usually sear the outside first on the burner, then place in the oven.
    What you do when you pull the skillet out from the oven you immediately add fresh garlic and olive oil.. place your steak in there and press it with an iron on both sides searing it at the same time keeping it on high heat.. you only need to flip it and do eat side once.. soon as you remove it cut it immediately and then let it sit for at least four minutes.. at that time it just becomes so damn tender..

  6. #21
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    Quote Originally Posted by TripleOvertime View Post
    For some reason I figured you just threw a little garlic on your chicken and called it good. Not sure what gave me that idea.
    Lol

  7. #22
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    Cajun Chicken with Onions

    4-6 skinless chicken breasts
    1 large onion thinly sliced
    1 1/2 tbsp butter
    2-3 tbsp creole seasoning
    1/4 tsp crushed white peppercorns or peppercorn medley
    1/4 tsp garlic powder
    5-7 tbsp water




    Sprinkle chicken breasts with half the amount of Tony's seasoning. Set aside.
    Warm up the skillet over medium high heat.
    Add lard or butter an allow to melt.
    Add onions and sautee until they look carmelized (they should turn a nice light brown in the cast iron pan, but not burned).
    Add the remaining Tony's, crushed white peppercorns and garlic powder to onions and stir.
    Turn heat down to medium.
    Add chicken breasts and allow them to brown on one side. Flip each breast.
    Spoon onions on top of breasts.
    Add a few Tablespoons water.
    Turn flame down to low/medium and cover pan.
    Simmer for 20 minutes, checking occasionally.
    Serve. The gravy and onions are great over rice.

    - - - Updated - - -

    Creole Seasoning

    1⁄4 cup sea salt
    1 teaspoon cornstarch
    3 teaspoons cayenne pepper
    3 teaspoons garlic powder
    4 teaspoons ground black pepper
    1 tablespoon seasoned chili powder
    2 teaspoons Lawry's season salt
    2 teaspoons ground mustard
    1 1⁄2 teaspoons ground basil
    1 1⁄2 teaspoons ground sage
    1 teaspoon onion powder
    1⁄2 teaspoon ground oregano
    1⁄2 teaspoon ground thyme

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