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Friday, April 24, 2015

Papa Richard's Baked Chicken With Tasso Pepper Sauce

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 4 boneless chicken breasts
  • 1/4 cup extra virgin olive oil (used to coat skillet)
  • 1 cup boiling water
  • 3 chicken bouillon cubes
  • 1 cup tasso (sliced and cut into 1/4-inch cubes)
  • 2 cups breadcrumbs (unseasoned)
  • 1 tablespoon fresh ground pepper
  • 2 teaspoons parsley (dried or fresh)
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 garlic clove
  • 1 teaspoon cumin
  • 1 cup onion (minced)
  • 1/2 cup jalapeno pepper (minced)
  • 2 ancho chilies
  • 1 teaspoon adobo sauce (from can of ancho peppers)
  • 2 cups cooked brown rice
  • 1 cup half-and-half

Recipe

  • 1 preheat oven to 375°f.
  • 2 spray roasting pan with non-stick spray.
  • 3 coat medium to large skillet with olive oil. heat skillet on medium.
  • 4 coat chicken with bread crumbs on both sides. place two (2) coated chicken breasts into heated skillet. brown chicken breasts on both sides.
  • 5 repeat for remaining chicken breasts.
  • 6 place chicken breasts in roasting pan and bake for 20 minutes.
  • 7 while baking chicken breasts prepare tasso sauce.
  • 8 soak 2 bouillon cubes in boiling water.
  • 9 saute onions, garlic, peppers, and adobo sauce in olive oil until tender.
  • 10 add tasso to skillet and brown for 3-5 minutes.
  • 11 add water (with dissolved bouillon cubes) to skillet.
  • 12 add seasonings, tbs of used bread crumbs, and in whipping cream, stir to incorporate all ingredients.
  • 13 simmer sauce for 5-7 minutes on low heat (stirring occasionally).
  • 14 remove chicken breasts from oven and pour sauce over chicken.
  • 15 replace chicken into oven and cook for additional 20 minutes.
  • 16 while chicken is cooking prepare rice per instructions for cooking.
  • 17 serve chicken on bed of rice with minute amount of sauce on chicken.

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