Recipe by carolinerenee
This is something my DH came up with, this stuff is HOT! But oh so good!
Top Review by Andi of Longmeadow Farm
Yippie, yii, yea! This is da bomb if there ever was one! This made for a quick lunch-time devour, and don't hesitate to make this, plueeezze. This is not that "hot" because it appears during the cooking time, it really mellows all the flavors out perfectly and gives the chicken, and that magnificent sauce, a very smooth pleasure to the palette, one you will not regret. I wasn't sure about serving the chicken with the mashed potatoes, but it went P U R F E C T L Y! I added cilantro to the top for the photo, and that addition tasted great too, although it was wonderful without it. Thanks for sharing, Caroline!
- 354.88 ml water
- 3 chicken breasts, cut into large cubes
- 29.58 ml smart balance light margarine
- 2.46 ml garlic
- 2.46 ml salt
- ground red pepper
- 2-3 whole habanero peppers, sliced
- 1 large fresh jalapeno pepper, sliced
- franks red hot cayenne pepper sauce
Directions See How It's Made
- Add chicken breasts to pan and sliced habanero and jalapeno.
- Add water and butter.
- Do a good sprinkling of ground red pepper and sprinkle on Garlic.
- Add about 10 to 15 drops of Franks Cayenne pepper sauce.
- Salt to your taste.
- Cook for 30 minutes on medium.
- Stir and add another sprinking of Cayenne pepper and about another 10 drops of pepper sauce then turn down heat and simmer another 10 minutes.
- The juice is delish served on mashed potatoes and field peas!