Wednesday, 2 January 2013

Chicken Diabolo

HAPPY NEW YEAR! I hope everyone had lovely celebrations as they welcomed the new year on Monday evening. We're now in the post-holidays time when everyone is heading back to work and life is slowly (and unfortunately) returning to normal.

 This also means that I'll be heading back to Ontario at the end of the week, and I am trying to savor the time I have left. It feels like I just got back to the east coast only a few short days ago, even though I have really been here almost three weeks!

I'm starting the new year of with a kick and some spicy goodness with this recipe. They don't call it "Chicken Diabolo" for nothing! The sauce definitely has some zing to it, but just enough to make this dish a definite keeper.

The boyfriend likes it so we know it must be good, right?

Chicken Diabolo
Prep Time: 2 hrs     Cook time: 20mins       Yields 2 servings

1/2 cup Frank's red hot sauce
1 cup sour cream
1/2 cup ketchup
1/4 cup honey
1 tsp paprika
1 tsp ground cumin
2 large boneless/skinless chicken breasts, pounded to an even thickness
2 Tbsps canola oil
3 cloves garlic, minced
Sliced green onions, to taste
Cooked white rice, for serving

1) In a medium bowl, combine hot sauce, sour cream, ketchup, honey, paprika, and cumin. Whisk until completely combined. 
2) Place chicken breasts in a shallow dish, and coat both sides with half the prepared sauce. Cover, and place in the fridge to marinate for 2 hours. Be sure to cover the remaining sauce and place in the fridge as well.
3) Heat the canola oil in a pan over medium-high heat. Add minced garlic to the pan and cook for about 30 seconds. Remove your chicken from the marinade (discard the excess sauce that was marinading the chicken) and place in the skillet. Cook until lightly browned and cooked completely, about 20 minutes. 
4) While the chicken is cooking, heat the remaining sauce in a small saucepan over medium heat. Once both the sauce and the chicken are finished, place chicken on a bed of rice and top with the sauce. Sprinkle with sliced green onions, to taste. Serve immediately. 

(Recipe adapted from A Bitchin' Kitchen)

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