Vaquero Chicken – a delicious recipe with cumin seeds, coriander seeds, thyme, garlic, black pepper, New Mexican. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
To toast cumin and coriander, saute in dry frying pan on high heat until lightly browned.
2
Cool.
3
In an electric grinder (such as a coffee grinder) or with a mortar and pestle, grind cumin and coriander to a powder.
4
Add remaining spices and grind until all spices are of a consistent texture.
5
Combine spices and canola oil in a bowl.
6
Place chicken pieces in marinade, marinate overnight in the refrigerator.
7
Preheat the oven to 375 degrees F. In an ovenproof saute pan, over high heat, sear chicken breasts until brown.
8
Place in the oven and cook for 10 to 12 minutes, or until done.
9
Chicken is completely cooked when an instant read thermometer reaches 165 degrees F.
10
Variation: Chicken breasts can be marked on the grill instead of seared, then cooked for 10 to12 minutes in the oven.
524
kcal
Calories
36
g
Fat
2
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 teaspoon whole cumin seeds, 1 teaspoon whole coriander seeds, 1 teaspoon dried thyme, 1 teaspoon garlic powder, and more.
Yes, Vaquero Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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