After looking through the recipes I’ve cooked recently, I realized that I have not made any Mexican/Spanish dishes recently. I decided that has got to change, starting with this recipe. I see tacos on the horizon for us this week as well. 🙂
One I the blogs I read frequently is bevcooks.com. If you haven’t read it you should head over there and check it out. She has lots of great recipes! I was looking through her top 10 recipes of 2011 and found this Chicken Diablo recipe. It looked great a little different than what we were used to, so I decided to give it a shot. Many times when I try recipes that I’m a little hesitant about the flavors to begin with, I wind up hating the recipe. However, this dish was terrific, even if it was a little on the spicy side. And it certainly whet my appetite for more Mexican/Spanish food.
I thought it was a little too spicy for my taste buds – that darn red hot sauce! Yet, my hubby didn’t even think it was at all spicy. Can you tell that we tolerate different levels of spice?! Anyway, I think that next time I make it I will try to find a way to tone down the spice a little bit without taking out all the red hot sauce because it adds good flavor as well. I sure wish they made a mild red hot sauce. ha!
(slightly adapted from BevCooks.com)
1/2 cup Frank’s red hot sauce
1 cup sour cream
1/2 cup ketchup
1/4 cup honey
1 teaspoon paprika
1 teaspoon ground cumin
4 chicken breasts, pounded out thinly or cut thinly
2 Tablespoons olive oil
2 cloves garlic, minced
1/4 cup green onions, sliced
2 cups cooked brown rice1. Mix together hot sauce, sour cream, ketchup, honey paprika and cumin. Place chicken in dish or ziploc bag and pour 1/2 the sauce mixture over top. Cover and let marinate in refrigerator for at least 2 hours. Cover rest of sauce mixture and refrigerate until chicken is ready to use.
2. In a skillet, saute garlic in heated oil for about 30 seconds to 1 minute or until you can smell its aroma. Place chicken in skillet with garlic and cook for about 10-15 minutes, turning once, or until no longer pink inside and cooked through.
3. Meanwhile, cover and heat the remaining sauce in a small saucepan until warm.
4. Serve chicken over rice, pour sauce over top and garnish with green onions.