Pepper recipes usually tell you how much heat to use. This isn’t one of those recipes.
If you’re on this site, it’s a given that you like the fire. The only thing is how fiery do you like it?
I mention using jalapeno or habanero in this chicken recipe, but you can use whatever you like and can tolerate. (e.g., Fatalii, Trinidad Scorpion, Bhut…)
It all works!
Here’s my favorite, spicy chicken recipe. It’s easy to make and takes less than an hour to complete.
Oh, and it’s delicious.
- Package of chicken thighs (can substitute breasts)
- Chicken broth
- Sea salt and fresh ground pepper
- Half a jalapeno and/or half an habanero seeded and chopped (leave a few seeds in if you love the heat like I do!)
- Half an onion or a whole shallot chopped
- Olive oil
- Place 1 to 2 tbsp of olive oil in a saute pan and heat for a minutes on medium
- Lightly season both sides of the chicken thighs with the salt and pepper
- Place the chicken pieces in the pot and allow it to brown on one side between 4 to 6 minutes. Turn the pieces over and repeat the browning process. Place the chicken on a plate when done.
- Add your chopped peppers and onions to the pan and allow them saute for 1 to 2 minutes.
- Add your chicken back to the pan and pour the chicken broth inside so that the level reaches the top of the chicken.
- Cover your pan, turn the heat to low and allow the chicken to continue cooking for 30 to 40 minutes.
- Place the chicken on a plate and spoon some of the broth over it. Position some of the chillies and onions over the top of the chicken.
If you have a cold or stuffed up sinuses, shred the chicken, place it in a bowl and add more chicken broth to create a hot, delicious soup. You will be breathing well again in no time!
(And if you enjoy adult beverages now and then, try pairing this fiery margarita with your food.)