Smoky Southwest Chicken

Pan Seared Smoky Southest Chicken

Well am back after a long break, agree the break was really really very long as my In laws were visiting us and we were busy vacationing, lots of sight seeing and good food. In laws enjoy simple home made traditional food so there was no room for experimenting with foods in the kitchen. My house usually had the aroma of all Bengali dishes which my mother in law prepared as I cant do justice to Bengali cuisine :-). I do try making aloo posto, patal posto, nariyal wali chana dal, pathi sapta and many more, but not the complex food items like ilish, paturis, charchari, moori ghonto and all. Classic Bengali delicacies I must say.

Had a fabulous time sight seeing and eating! And now back to what I enjoy the most ūüôā

I don’t remember when and where I had tried this chicken dish but the flavors had me hooked on to it, so here I was back to recreating the flavors.This was my first attempt at making chicken with “Rubs”- a mixture of spices, herbs and other seasoning, often including little sugar that quickly boosts the flavors of foods before pan searing or grilling. Perfect for those days when you have crunch of time ūüôā

Smoky Southwest Seasoning Rub

Just a word of caution, if you leave the rub on for a very long time, the seasoning mixes with the juices of chicken and produces more flavors, at times a flavorful crust but this is only good as long the seasoning does not have lots of sugar and salt, these will draw the moisture out and make your chicken dry. So depending on the kind of chicken ( cubes, boneless, skinless, bone in, skin on) the resting time will vary.

Must say this chicken did come out Goooood….Hubby D enjoyed it thoroughly said that it was delicious….He wants me to add this to our weekend regulars. Apart from being so finger licking delicious, it is also very easy to make.Just blend in a few dry spices and olive oil and you are ready to create restaurant style meal in a jiffy ūüôā

2  Chicken Breast, Skinless Boneless
2-3 Tbsp Olive Oil

Smoky Southwest Rub
2Tbsp Kashmiri Red Chili Powder/ Red Chili powder
2 Tsp Cumin Powder
1 Tsp Coriander Powder
1 Tsp Kosher Salt
1/2 Tsp Smoked Paprika
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp Dried Oregano
Pinch of Sugar

Combine all the dry ingredients and set aside.
Lightly brush the chicken breasts on both sides with oil and season them evenly with the rub.
Cover and set aside for 15-30 mins.
Now heat a skillet and brush it with little oil. Pan sear the chicken breast smooth side down first, on medium heat, with the lid closed as much as possible for 7-12 mins, turning once or twice.
Remove from heat and let it rest for 3-5 mins.
Serve warm with any side dish of your choice and lemon, drizzle the oil left in the skillet over the chicken as it makes for a wonderful sauce with all the flavors of the dry rub.
We enjoyed it with fresh greens flavored with simple lemon and olive oil dressing.


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