Southwestern Chicken

This chicken recipe is so good. I find myself making it all the time. To us, it is not that spicy so just be mindful of the spice (heat) that you add to your spice mix. Add a little bit and adjust from there. You can always adjust the heat every time you make it. This is a recipe that I gravitate toward when I want a little bit of a Tex-mex sort of feel to our dinner. It pairs well with any side dish. I love serving this will my Corn Casserole and some sort of bread. You can serve this however you choose to do so.

Let me share with you how to make it.

INGREDIENTS:

1 Lb. Chicken ( you can use any mix you like- I typically use thighs or drumsticks)
2 Tsp. Chili Powder
1 Tsp. Garlic Powder
1/2 Tsp. Smoked paprika ( regular will work)
1 Tsp. Seasoned Salt
1/2 Tsp. Cumin
1/4 to 1 Tsp. Ground Red Pepper ( this is optional and adjust this to your taste or heat preference)
1/4 Tsp. Celery Seed
1/2 Tsp. Dried Parsley
1/2 Tsp. Dried Thyme
1/2 Tsp. Dried oregano
Salt And Pepper – to taste
2 Tsp. Sugar ( I use raw cane sugar)
Olive Oil ( you can use what you have on hand)

DIRECTIONS:

1. Preheat your oven to 375*.
2. In a small bowl combine all of the spices including the salt, pepper, and sugar. Mix to combine well. If you do not use all of the spice blend you can store it in an airtight container in your pantry for later use on whatever you like.
3. Pat the chicken dry with paper towels and coat it with a bit of olive oil on both sides.
4. Sprinkle the spice mixture all over the chicken and pat on the meat. Do not rub the spice mixture into the chicken.
5. Place the chicken on a baking tray lined with parchment paper.
6. Bake for 40 to 45 minutes (depending on the size and style of chicken you have. Some may take longer than others. You can check the temp by using a meat thermometer and if it reads 160 to 165 degrees you can remove it from the oven. Be sure to check all of the chicken.
7. Let the chicken rest on a plate or serving dish for about 10 minutes before serving.

SOUR CREAM BUTTERMILK DIPPING SAUCE:

INGREDIENTS:

1 Cup. Sour Cream
2/3 Cup. Buttermilk
2 Cloves Garlic – Minced
2 Scallions – Diced
1 Tsp. Dried Parsley
Juice of 1/2 Lemon
1/4 Tsp. Paprika
1/2 Tsp. Worcestershire Sauce
Salt And Pepper – to taste

DIRECTIONS:

1. Combine all ingredients in a small bowl and whisk until smooth. Taste and adjust the seasonings. Cover and chill in the fridge for 1 hour or up to overnight. This will last about 1 week in the fridge.
2. Serve in sauce cups.