Tonight I made a hot and spicy blackened chicken on the stove. Well, that’s what I intended to make, anyway.
The recipe wanted a heavy, large skillet heated over high heat for five to eight minutes. So, my twelve-inch cast-iron skillet went onto a large burner over high heat for five minutes.
Meanwhile, I dusted up some unfortunate chicken’s muscles with a potent mixture of cayenne pepper, cumin, black pepper, onion powder, garlic powder, salt, paprika, and thyme. Then, I applied a drizzle of butter onto the spice-encrusted chicken breasts before putting them in the smoking pan.
As soon as the chicken hit the pan, smoke billowed out of the pan and started to replace all the breathable air in the kitchen. I started to cough because this wasn’t just regular smoke, it was a thick smoke filled with cayenne pepper and black pepper. Whee!Sarah’s wildfire fighter training kicked in, and she ventured through the smokey haze to see which national forest I had trundled into the kitchen and set ablaze. She, of course, was immediately overcome by the pepper smoke and started to sneeze and cough. Dalla was also sneezing madly as the pepper smoke has reached her level, as well.
At that point, we ran around and opened windows and doors and activated vent fans in a vain attempt to vent the house of the acrid smoke. After ten minutes, we were able to breathe without coughing, even though our nasal passages still burned from the pepper impacted in them and we started sneezing and coughing again every time we took a deep breath.
Fortunately, the net result of all that smokey mess was a flavorful, hot and spicy blackened chicken. However, if I were to cook that dish again, I’d probably use the grill because we obviously don’t have the right air moving/purification equipment to cook the meal indoors.