Ben's Habanero Chicken
photo by Andi Longmeadow Farm
- Ready In:
- 1 1⁄2 cups water
- 3 chicken breasts, cut into large cubes
- 2 tablespoons smart balance light margarine
- 1⁄2 teaspoon garlic
- 1⁄2 teaspoon salt
- ground red pepper
- 2 -3 whole habanero peppers, sliced
- 1 large fresh jalapeno pepper, sliced
- franks red hot cayenne pepper sauce
- 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!
Questions & Replies
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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.
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!
This came up on my screen as recipe for the day and it sounded yummy so decided to make it; be aware my husband and I LOVE spicy food. I used 2 habanero and one jalapeno peppers leaving out most the seeds and it was VERY HOT but delicious (after a few sips of beer my mouth is no longer burning!!). I did add salt and pepper to taste and I substituted Tapatio for Franks Red hot sauce, and left out the red pepper flakes. As it cooked the juice was very runny so I added some heavy whipping cream in the last 5 minutes. I really loved the addition of the whipping cream and the thick creamy sauce that resulted. Served over plain white rice and I am sure I will be asked to make this again, though next time admittedly I may only use 1 habanero.
RECIPE SUBMITTED BY
My name is Caroline, I live in my hometown Silverton Colorado with my husband and mother, I lived in Georgia for about 25 years so I love to cook southern fare but many of my recipes are suitable for a Candida diet.