Posted by: Maggie
I did something really, really, really dumb.
I gave up dessert for Lent.
As I've gotten older, my sweet tooth has significantly lessened, but apparently not to the point where 40 dessert-free days and nights will be easy. As I type this blog post on Monday night, I am majorly jonesing for some ice cream. I know it's supposed to be a sacrifice, but dude...unfulfilled ice cream cravings suck.
Fortunately, I can still cook delicious things like this Chicken Diablo over the upcoming weeks. I know it doesn't look like anything special, but it is probably one of my favorite dinner recipes that I've posted on here. I hate bland food and under-seasoned food, and this is anything but! I'm planning on making it again sometime soon with Greek yogurt instead of sour cream, to make it a bit healthier.
Here's what you'll need:
1/2 cup Frank's hot pepper sauce
1 cup sour cream
1/2 cup ketchup
1/4 cup honey
1 teaspoon paprika
1 teaspoon ground cumin
2 large boneless, skinless, chicken breasts, pounded to even thickness
2 tablespoons canola oil
3 cloves garlic, minced
Sliced scallions, to taste
Cooked white rice, for serving
Combine pepper sauce, sour cream, ketchup, honey, paprika, and cumin in a medium bowl, and whisk well to combine.
Place chicken in a shallow dish, and pour half the sauce over the top, turning to coat. Cover, and place in the fridge for 2 hours to marinate. Cover the remaining sauce and store in the fridge.
Heat canola oil in a large skillet over medium heat until shimmering. Add the garlic, and cook for 30 seconds. Remove chicken from marinade, and place in the skillet (discard extra marinade.) Cook until browned and cooked through, turning frequently, for about 15-20 minutes.
While the chicken is cooking, heat the remaining sauce in a small saucepan on low, until warmed.
To serve, scoop rice onto a plate, top with chicken, sauce, and scallions. Eat. Drool. Repeat.
Source: Adapted from Bev Cooks