This recipe uses two techniques: pan searing and braising. The methods (demonstrated below) can be used to make a wide variety of meals as you just follow a simple formula with unlimited ingredient combinations. You basically heat up a large skillet over medium high heat and cook the meat (chicken thighs, beef, pork loins) 3ish minutes on each side until browned (but not fully cooked). You then remove the meat, and cook the veggies (in this recipe simply mushroom & onions). You then "deglaze the pan" by pouring in a bit of liquor (2 tbsp) or wine (1/4 to 1/2 cup), which basically with the help of your spatula just loosens up all the good bits of flavor at the bottom of the pan. You then create a liquid broth using chicken/vegetable/beef broth. You add back in the meat, bring the mixture to a boil, then lower the heat, cover the pan, and cook for another 20-30 minutes until the meat is fully cooked. This is a great way to cook cuts of meat that are thicker and take longer to cook. Basically, this method allows you to enjoy the great flavor of the sear, while still making sure you meat is moist/fully cooked & the flavors have time to meld. If you use wine, make sure it is one you enjoy because the flavor deepens when it is cooked.
As a note, the spice listing for the spice rub can be a bit intimidating. However, if you don't have all the spices, don't worry about it! I have made this recipe with a few different spice combinations (just kind of sticking to the southwestern theme) and it always turns out pretty good. In fact, some Cajun seasoning, salt, pepper, and maybe a little cumin are probably all you need for a delicious meal. The key is just following the methodology, not the exact spice listing. I will say most of these spices are ones I use all the time so I would suggest slowly investing in them.
Enough talking, let's get cooking!
