“Spicy”, “sweet”, “creamy”, “delicious”, “is there any more?” Words/phrases around my table tonight. Will obviously be making this one again. Paired perfectly with some white rice (we usually do brown, but in this case – it worked better I think with white). This recipe is part of a “recipe swap” and comes from Sweet Beginnings. This is a “blogger’s choice swap”, so I got to select the recipe to make. I really enjoy these swaps – it often highlights a blog I might not be aware of (although Sweet Beginnings was definitely on my radar). Jaida has a bunch of things I like, including her serial posts: Taco Tuesdays. Such a great theme, and I have bookmarked a lot of those too. ANYHOO… onto the recipe. This recipe really appealed to me because the mix of ingredients were things I already had, and it looked like I could get it done in under an hour with a little pre-prep in the morning (or night before). It had a lot of flavour, and was definitely appreciated by all. After tasting the marinade/sauce – I did add extra hot sauce in (the family likes things spicy around here!)
- 1/2 cup hot 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 rice or jasmine or basmati
- In a bowl, combine the pepper sauce, sour cream, ketchup, and honey. Whisk it all together, then add paprika and cumin and whisk again.
- Pour half the mixture over the chicken breasts in a shallow dish. Reserve the rest.
- Cover the chicken dish and allow to marinate in the fridge for at least 2 hours.
- Heat the oil in a medium skillet over medium-high heat. Add the garlic and bloom for 30 seconds. Add the chicken 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.