Blackened Chicken with Goya
Recipe by Christina Provo
2 small chicken breasts (no more than 8 ounces apiece)
2 packets Goya seasoning
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
1 tablespoon oil
- Pat chicken breasts dry with a paper towel and place on a plate bottom side up.
- In a small bowl, mix together all the spices with the salt. Sprinkle
evenly over both sides of the chicken breasts; let rest for 5 minutes.
- Heat oil in a large skillet over medium high heat until the pan
starts to smoke. Reduce heat slightly. Add chicken breasts, top side
down. Cook, without disturbing, for 4 1/2 minutes. Flip over and cook
for an additional 4 1/2 minutes. Remove chicken from skillet and let
rest for 5 minutes before serving.