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Recipe courtesy of David Wooley

Show: FoodNation with Bobby Flay

Episode: Denver, CO

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Total:: 38 min
Prep:: 10 min
Inactive:: 12 min
Cook:: 16 min

Yield:: 6 servings

Level:: Easy

Ingredients

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

Directions

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.

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.

Variation: Chicken breasts can be marked on the grill instead of seared, then cooked for 10 to 12 minutes in the oven.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of David Wooley, The Fort

My Private Notes

Name: Vaquero Chicken
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H16M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 6 servings
Ingredients: 1 teaspoon whole cumin seeds; 1 teaspoon whole coriander seeds; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1 teaspoon New Mexican chili powder; 1 teaspoon Mexican oregano; 1/2 cup canola oil; 6 boneless, skinless chicken breast halves