Um, excuse me but, who is this. . .Diablo?
Does he have a mustache? Does he ride a motorbike? Does he have pointy little horns sticking out of his head and a long spiky tail snaking out of his expensive Spanish linen pants?
Did you know that “diablo” means DEMON? I found this out today. On the information super highway.
So I really just made CHICKEN DEMON.
I would like a word with Mr. Diablo about this.
I need to ask him how he came up with combining pepper sauce with sour cream, ketchup and honey. I need to find out how he thought of seasoning it with paprika and cumin. I need to know why there was no addition of, say herbs or, or. . . citrus.
And I need to find out if he presses his shirts. What? HIS NAME IS DIABLO.
You guys, I won’t lie. The first bite was weird. My face crinkled up and I thought, “ooooh….do what now?” It’s got an interesting sourish spicy kick that will sucker-punch your tongue. But then I kept going. And I swirled my sauce in with the rice. And then I ate another bite of chicken. And then another with the sauce. And before I knew it, I HAD FALLEN HEAD OVER HEELS IN LOVE.
Diablo did it! It’s amazing! I’ll never be the same!
OH – I wonder if he’s single.
FOR YOU, good grief. (and me?)
(adapted from Recipe Finder)
p.s. Please ignore the blur in this photo. MOVEMENT IS HARD.
Demons have never tasted so good.
What it took for 4:
* 1/2 cup Frank’s hot pepper sauce
* 1 cup sour cream
* 1/2 cup ketchup
* 1/4 cup honey
* 1 tsp sweet paprika
* 1 tsp ground cumin
* 4 chicken breasts, pounded out thinly
* 2 Tbs. canola oil
* 3 cloves garlic, minced
* 1/4 cup sliced scallions
* 2 cups cooked white jasmine rice
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 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-high. 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.
Heat 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.
Really, try this!