1 tbsp Chili Powder
2 tsp Cumin
1 tsp Fresh Ground Black Pepper
1 tsp Table Salt
1/2 tsp Paprika
1/2 tsp Oregano
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Crushed Red Peppers (ground into smaller bits) or Cayenne for those of you who are bold :)
A dash of dried parsley
Combine all with a whisk. Store up to a month in an air tight container.
Suggestions:
-Rub over thinly sliced chicken breast and slowly cook over low-medium heat in a stainless steel pan with a teensy bit of olive oil.
-Toss sliced bell peppers, sweet onions, and mushrooms into a tbsp or so of seasoning. Place into a slightly deep searing pan with a bit of olive oil. When veggies are slightly cooked, add a tbsp of water (have lid to pot ready in other hand) and cover with lid for approximately 2 minutes so that the veggies can continue to tenderize with the steam from the water.
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ReplyDeleteTracie, I do something similar but make it a wet marinade by adding some soy sauce and lime juice. It really helps get the flavor in your chicken. Marinate it as long as you can and/or saute with some of the marinade to get it absorbed. (once the liquid boils off you will get good caramelization/blackening)
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