Ingredients
2 whole chicken breasts, split
2 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
1/2 tsp. garlic salt
2 Tbsp. vegetable oil
1/2 c. Pace picante sauce
1/4 c. water
1 tsp. instant chicken bouillon
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toast and grind — earthy warmth for curries, chili, dry rubs
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
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Remove skin and fat from chicken. Combine 1 teaspoon of the cumin, oregano and garlic salt; mix well. Rub into chicken. Lightly brown chicken in oil in large skillet; drain off fat. Combine remaining cumin, picante sauce, water and instant bouillon, mixing well; pour over chicken. Bring to a boil; reduce heat. Cover and simmer 30 to 40 minutes or until chicken is tender. Remove chicken to serving platter; keep warm. Cook and stir sauce mixture in skillet over medium-high heat until liquid is reduced and sauce is slightly thickened. Skim fat from sauce; drizzle sauce over chicken. Serve with additional picante sauce. Yields 4 servings.