RED HOT HEN (SALLYE)
A huge pitcher of iced tea or margaritas served with the meal makes a wonderful dampener for the heat.
A bonus is that it's a pretty healthy dish.
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- 1 medium
- whole chicken (approx 3 lbs)
- 1 medium
- yellow onion
- 1 clove
- 2 Tbsp
- butter or cooking oil
- 1 tsp
- sea salt
- 1 tsp
- 1 Tbsp
- all purpose flour
- 3 medium
- jalapeno peppers
For less heat, use only 2 jalapeno peppers
If you don't have creme fraiche, you can sustitute 1 cup sour cream
In place of whole chicken, you can use 4 chicken breasts or 8 thighs or even 4 chicken quarters.
2Wash chicken and pat dry.
Cut into serving pieces (or you can buy chicken already cut up). Set aside
3Peel onion and cut into quarters
Peel garlic clove
Place both in food processor and pulse until coarsely chopped (don't overprocess) Transfer to small bowl and set aside
Cut jalapenos in half, remove core, seeds and veins.
Place in foor processor and coarsely chop. Transfer to small bowl and set aside.
4Place heavy large skillet (I use cast iron) on medium high heat. Add butter or oil to pan.
When butter is bubbling (or oil is shimmering), add chicken pieces and brown well on all sides.
Depending on size of your skillet, you may have to brown chicken in batches.
When chicken is browned, remove from skillet and set aside; cover to keep warm.
5In same skillet, add onions and garlic.
Saute until translucent (about 3 minutes). Sprinkle salt and paprika over them and stir.
Add flour and stir until combined
Place chicken back in pan and mix into onion mixture.
Place lid on skillet.
6Turn heat to medium low and cook for about 20 minutes, turning chicken from time to time.
Add creme fraiche ( or sour cream if desired) and peppers.
Cook for approximately 5 more minutes, stirring occasionally.
Remove from heat and serve immediately.
7Great served over steamed rice or mashed potatoes
You may garnish with chives and grated cheese if desired.