Chicken Diablo

Photo by Wanda B.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • Ingredients1/2 cups Frank's Hot Pepper Sauce

  • 1

    cup Sour Cream

  • 1/2

    cups Ketchup

  • 1/4

    cups Honey

  • 1

    teaspoon Sweet Paprika

  • 1

    teaspoon Ground Cumin

  • 4

    whole Chicken Breasts, Pounded Out Thinly

  • 2

    Tablespoons Canola Oil

  • 3

    cloves Garlic, Minced

  • 1/4

    cups Scallions, Thinly Sliced, For Garnish

  • 2

    cups Cooked Rice

Directions

In a bowl, combine the pepper sauce, sour cream, ketchup and honey. Whisk it up all good. Add the paprika and cumin; give it another whisk. Pour half of the mixture over the chicken breasts in a shallow dish. Cover and reserve the rest. Cover and marinate chicken in the fridge for at least 2 hours. Heat the oil in a medium skillet over medium. Add the garlic and bloom 30 seconds. Add the chicken breasts and cook until nicely browned on both sides and cooked through, 10-15 minutes total depending on the size of the chicken breasts. Heat up the remaining marinade in a small saucepan until lightly simmering. Serve chicken over rice. Spoon some of the sauce over the chicken and garnish with scallions.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: