Vaquero Chicken

  0.0 – 0 reviews  • Poultry
Level: Easy
Total: 38 min
Prep: 10 min
Inactive: 12 min
Cook: 16 min
Yield: 6 servings

Ingredients

  1. 1 teaspoon whole cumin seeds
  2. 1 teaspoon whole coriander seeds
  3. 1 teaspoon dried thyme
  4. 1 teaspoon garlic powder
  5. 1/2 teaspoon black pepper
  6. 1 teaspoon New Mexican chili powder
  7. 1 teaspoon Mexican oregano
  8. 1/2 cup canola oil
  9. 6 boneless, skinless chicken breast halves

Instructions

  1. To toast cumin and coriander, saute in dry frying pan on high heat until lightly browned. Cool. In an electric grinder (such as a coffee grinder) or with a mortar and pestle, grind cumin and coriander to a powder. Add remaining spices and grind until all spices are of a consistent texture. Combine spices and canola oil in a bowl. Place chicken pieces in marinade, marinate overnight in the refrigerator.
  2. Preheat the oven to 375 degrees F. In an ovenproof saute pan, over high heat, sear chicken breasts until brown. Place in the oven and cook for 10 to 12 minutes, or until done. Chicken is completely cooked when an instant read thermometer reaches 165 degrees F.
  3. Variation: Chicken breasts can be marked on the grill instead of seared, then cooked for 10 to 12 minutes in the oven.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 272
Total Fat 21 g
Saturated Fat 2 g
Carbohydrates 1 g
Dietary Fiber 1 g
Sugar 0 g
Protein 20 g
Cholesterol 64 mg
Sodium 53 mg

 

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