Barrington Software Incorporated

 


Chile Rubbed Chicken

Cookbook MarthaStewart

Category Name Poultry

Servings 4 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

2 Tablespoon(s) chili powder

1 1/2 Tablespoon(s) ground cumin

2 Tablespoon(s) ground paprika

Salt and freshly

ground black

pepper

4 chicken-breast halves, with bone in

and skin on

1 Tablespoon(s) olive oil

1 Large onion, cut into

1/2-inch rounds

8 sprigs fresh thyme or

marjoram

Method

1. Preheat oven to 400°. In a small bowl, combine the chili powder, cumin, and

paprika, plus salt and pepper to taste. Rub chicken all over with the chili mix.


2. Add olive oil to a large cast-iron or other ovenproof skillet, and swirl to cover

bottom. Add onion rounds in a single layer, then thyme. Add chicken, skin side up.

Transfer to oven, and bake until the chicken has cooked through, 30 to 40 minutes.


3. Let chicken cool slightly. Using your fingers, remove the bones. Slice each breast,

crosswise, into four or five pieces. Serve with the roasted onion rounds and thyme.



HACCP Instructions



9/10/2003 6:55:35 PM Page 1 of 2 Chile Rubbed Chicken

 

 

 

 

Press Releases  Newsletters  Catalog  Customer Comments  Some Of Our Customers  Links