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Life is very hectic for us these days and I don't get the chance to cook much these days and much more so to document those cooks when I do. It is the season we're living in for now with taking care of my 93 year old M.I.L. with Alzheimer's. Anyone who's gone though this knows how difficult it is. Anyway, last weekend I decided to remake the Blackened Chicken Torta I made a few years ago. First thing I made was some Pickled Red Onion. Pickled Red Onion recipe link: https://www.kamadoguru.com/topic/27438-pickled-red-onion/?tab=comments#comment-367726 I then made up some Blackened Chicken rub and proceeded to make up the Blackened Chicken and Torta. Blackened Chicken Torta recipe link: https://www.kamadoguru.com/topic/26599-blackened-chicken-torta/?tab=comments#comment-355872 I pounded some chicken breasts out to around 1/2” thick. I placed my CI skillet on the on side burner of my gasser and let it get smoking hot and blackened the chicken. I then toasted the torta roll and spread on some Frank’s Red Hot Mayo, a chicken breast and some pickled red onion. Then some avocado, tomato slices, some lettuce and the lid. Here are the Plated shots with a Stone Xococeza Mocha Stout and some Sun Chips. Delicious! Thanks for looking.
I had one of these recently at a restaurant (The Yard House) and tried to duplicate them here. First I searched the web for a Blackened Chicken rub recipe. I found this one on foodnetwork by Jeff Mauro. 6 chicken breasts 1 cup butter (I used oil) 1 1⁄2 tablespoons paprika 1 teaspoon salt 1 1⁄2 teaspoons onion powder 1 1⁄2 teaspoons garlic powder 1 1⁄2 teaspoons cayenne pepper 1⁄2 teaspoon white pepper 1⁄2 teaspoon black pepper 1⁄2 teaspoon thyme 1⁄2 teaspoon oregano Coat both sides of thawed chicken with butter. Reserve. (I used oil) Combine all seasonings in a shallow bowl. Coat both sides of chicken. Heat a heavy duty skillet until very hot, about 10 minutes. Add butter to grease the bottom. Sauté chicken over high heat for 5-7 minutes on each side. Here is the rub ready to go. I pounded some chicken breasts out to around 1/2” thick. I placed my CI skillet on the kamado in the lower position and let it get smoking hot and blackened the chicken. I then toasted the torta roll. Spread on some mayo, some American Swiss cheese slices, a chicken breast and some pickled red onion. Then some avocado, lettuce, and tomato slice. Here are the Plated shots with a Modern Times Lomaland Belgian-style ale. Delicious.