Monday, October 22, 2012

Chicken Diablo



Made this recipe for supper tonight.  It's been a really long time since I've made it, but it was so very delicious.  Ava and I enjoyed it immensely.  The rest of my family not so much.  They thought the sauce was a bit too spicy.  Chris didn't even add the sauce to his.  He put the chicken on the rice and poured sweet and sour sauce over top.  When Hogan had a second piece of chicken, he opted for just ketchup.  That's kind of the beauty of this recipe though - if someone in your family doesn't like the spiciness of the sauce, leave the sauce off and just put on sweet and sour or whatever they would like.  This is also super easy, with basic stuff I always have on hand. 

Chicken Diablo

Ingredients:
1/2 cup Franks Hot Buffalo Sauce
1 cup reduced fat sour cream
1/2 cup ketchup
1/4 cup honey
1/4 teaspoon paprika
1/4 teaspoon cumin
8-10 boneless skinless chicken breasts, I used 10 because they were smaller 4-oz breasts
3 tablespoons vegetable oil
2 teaspoons minced garlic

Instructions:
In a medium bowl mix together - Franks, sour cream, ketchup & honey til smooth.  You might need to whisk it.  Add paprika and cumin and set aside. 
Place your chicken breasts (already thawed) in a bowl or ziploc bag and pour a bit of the sauce in with the chicken.  Probably about 1/4 of the sauce.  Let it marinate for an hour or two in your refrigerator.
Heat oil in skillet and saute garlic for a minute or so and then add the chicken breasts.  Cook until meat is completely cooked through, about 20 minutes.  Flipping halfway through.
Heat the rest of the marinade, when it's almost time for serving, in the microwave.  Serve chicken breasts over rice and spoon however much sauce you want over top.  I like to even eat just the rice with the sauce.

1 comment:

  1. Our two girls are grown now with a tiny one each of their own. Can’t wait to start cooking with the next generation!

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