Say hello to tonight's dinner:
I'll buy a pack of organic thighs and then forget about them until the day they're almost bad, lol, and then bake them all off. I usually line a 9x13 with little sections of foil with edges folded up so that there are little compartments, then add different seasonings. A couple are simple salt and pepper in case I want to make chicken salad. I'll add lemon pepper to another, and in this case, I seasoned some with Emeril's spicy southwest seasoning. Banging seasoning, btw, and I highly recommend you try it, thus, a recipe. I like heat, so I upped the hot ingredients, but feel free to use Emeril's original proportions.
Emeril's Southwest Seasoning Blend
2 Tbsp chili powder
2 Tbsp paprika
1 Tbsp cumin
1 Tbsp ground coriander
1 Tbsp garlic powder
1 Tbsp Mexican oregano
1 Tbsp salt
1 1/4 tsp cayenne pepper
1 1/4 tsp red pepper flakes
1 tsp chipotle chile powder
1 tsp freshly ground black pepper
Combine all ingredients and blend well. Store in an airtight container away from sunlight and heat.
I trimmed the fat off the thighs then seasoned liberally with this southwest seasoning. I then baked them at 350 for around 20 minutes. I cut one open to make sure they were done... best to check because thickness varies
* Bonus note. The guacamole I had with that quesadilla was NOT my normal guacamole recipe. I was in a rush, and thus my recipe for insta-guac: mash up an avocado, mix in enough bottled salsa to suit your tastes. Viola.