This is something my DH came up with, this stuff is HOT! But oh so good!
Make and share this Ben's Habanero Chicken recipe from Food.com.
- 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!
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!
First and foremost - thank you Andi of Longmeadow Farms for sharing this recipe. OK - this was one "hot" dish. But still AMAZING. As Andi says - the heat must mellow with the cooking, because it seemed to tone down. I served this over a cheesy rice I made, which I felt had a cooling effect also. And when that rice and cheese met that sauce - heavenly. I scaled back the recipe. I cooked a 4 oz. chicken breast; used 1/2 a jalapeno and 1 habanero. I did use about as much of the Franks hot sauce as recipe states - LOVE that stuff. I only sprinkled with cayenne in the beginning. If you think this dish may be hot for you, a dollop of sour cream on top may help. But, don't pass this little gem by. It is worth the try. Thanks carolinerenee for sharing your husbands creation with us.