Chicken Diablo

Name: Chicken Diablo
Ingredients: 1/2 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

11 ingredients

13 steps

Ingredients

1/2 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

1

In a bowl, combine the pepper sauce, sour cream, ketchup and honey.
2

Whisk it up all good.
3

Add the paprika and cumin; give it another whisk.
4

Pour half of the mixture over the chicken breasts in a shallow dish.
5

Cover and reserve the rest.
6

Cover and marinate chicken in the fridge for at least 2 hours.
7

Heat the oil in a medium skillet over medium.
8

Add the garlic and bloom 30 seconds.
9

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.
10

Heat up the remaining marinade in a small saucepan until lightly simmering.
11

Serve chicken over rice.
12

Spoon some of the sauce over the chicken and garnish with scallions.
13

Really, try this!