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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

 

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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.

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I placed my CI skillet on the on side burner of my gasser and let it get smoking hot and blackened the chicken.

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I then toasted the torta roll and spread on some Frank’s Red Hot Mayo, a chicken breast and some pickled red onion.

 

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Then some avocado,

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tomato slices,

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some lettuce and the lid.

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Here are the Plated shots with a Stone Xococeza Mocha Stout and some Sun Chips.

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Delicious!

 

Thanks for looking.

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Call it what you want but anything you call it it should have tantalizingly tasty in it.  It looks delicious and all the flavors sound spot on.  Guess I'm just a simple guy though, I'd just call it a Blackened chicken breast sandwich.

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I agree with @TKOBBQ, it looks great... simple and to the point...

 

i HAVE noticed that the use of the word 'blackened' sometimes has a tendency to turn people off for fear of eating lump... i get it... i have had 'blackened' fill-in-the-blank that tasted like doodly-squat... the carbon was so much that there WAS no flavor

in those cases, i guess the proper term would be 'BURNT', which this sammich is not...

 

@DerHusker... have you made a version of the 'hot' chicken? I ask because it looks like you have a solid grasp on the way a skillet works... I am behind the learning curve on CI

 

 

 

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