Blackened Chicken With Smashed Potatoes

Name: Blackened Chicken With Smashed Potatoes
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon cayenne powder; 1 teaspoon garlic powder; 1 teaspoon fresh ground black pepper; 2 teaspoons ground thyme; 4 servings Kosher salt; 2 teaspoons onion powder; 1 Tbsp dried oregano; 2 Tbsps paprika; 4 boneless skinless chicken breasts, about 6 ounces each; 113 grams tablespoons unsalted butter, cut into 1/2-inch pieces; 4 teaspoons vegetable oil; 946 milliliters water; 4 servings White pepper; 237 milliliters whole milk, warmed; 907 grams yukon gold potatoes, unpeeled, washed, cut into 2-inch pieces

You can never have too many main course recipes, so give Blackened Chicken With Smashed Potatoes a try. This gluten free recipe serves 4. One serving contains 565 calories, 33g of protein, and 33g of fat. A mixture of yukon gold potatoes, milk, ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the vegetable oil you could follow this main course with the Roast Chicken with Kimchi Smashed Potatoes for similar recipes.

Instructions

Place chicken in a container with 4 cups water and 3 tablespoons salt. Swish salt to dissolve.

Ingredients you will need

Whole Chicken

Water

Salt

Let the chicken brine in refrigerator 2 to 3 hours. In medium bowl, stir together paprika, oregano, thyme, onion powder, garlic powder, cayenne powder, black pepper, 1 teaspoon white pepper, and half teaspoon salt.

Ingredients you will need

Garlic Powder

Black Pepper

Onion Powder

White Pepper

Ground Cayenne Pepper

Whole Chicken

Oregano

Paprika

Brine

Thyme

Salt

Equipment you will use

Bowl

Rinse chicken and then pat dry with paper towels.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Place chicken between 2 pieces of plastic wrap. Pound gently with meat pounder to equalize thickness of chicken (about 1/2-inch thick). Keep refrigerated while you prepare potatoes.

Ingredients you will need

Potato

Meat

Wrap

Equipment you will use

Meat Tenderizer

Plastic Wrap

In large saucepan, bring 3 quarts water to boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add potatoes and 1 tablespoon salt. Simmer until potatoes are tender, about 20 minutes.

Ingredients you will need

Potato

Salt

Drain potatoes and return to pot. Using potato masher, mash with butter until creamy but still chunky, then stir in 3/4 cup milk. Season to taste with salt and pepper. Cover and keep warm while you cook chicken.

Ingredients you will need

Salt And Pepper

Potato

Whole Chicken

Butter

Milk

Equipment you will use

Potato Masher

Pot

Pat chicken dry with paper towels and generously rub both sides with spice rub.

Ingredients you will need

Dry Seasoning Rub

Whole Chicken

Equipment you will use

Paper Towels

Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add chicken and cook until exterior is very dark and an instant read thermometer inserted into the thickest part registers 150 to 155°F, about 5 minutes for each side, adding more oil for the second side.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Kitchen Thermometer