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This dish is very flavorful and if you avoid the actual chunks of peppers, not mind-bendingly spicy. If you want it to lay you down on your back however, chop up the habanero's a litte bit fine or go ahead and take bits including some of the pepper flesh.
Ingredients:
1 Package Boneless Chicken Breast (1.75 lbs)
9 Pickled (or Fresh) Habenero Peppers
Jar Pickled Jalepeno Slices (or fresh Jalepenos)
1 can chopped green chilis
1/2 Cup Chopped Green Onions
(optional) 1 can chipotle peppers
1 Cup Sour Cream
1 Cup Grated Cheddar Cheese
3 Tablespoons Original Tobasco Sauce
2 Tablespoons Green Tobasco Sauce
1 Tablespoon Habenero Tobasco Sauce
(you can substitute and or add any other pepper sauces you have, or happen to like, although it works better with non BBQ based sauces)
Following Spices to taste
Ground Red Cayenne Pepper
Ground Cumin
Onion Powder
Garlic Powder
Chili Powder
Paparika
Cilantro
White Pepper
Coarse Ground Black Pepper
Kosher Salt
This dish was something I came up with tonight, loosely based on a generic casserole format, and it is very very tasty. The list of potential ingredients is large, I just kept throwing in random stuff I had around that I thought might taste good, and it all worked, feel free to substitute/add/subtract to fit your individual tastes. Setup is quite simple:
Place chicken in the bottom of a casserole dish, cover with peppers in layers, then coat evenly with the spices. Next pour the hot sauces evenly over everything, and top with the chopped onions. Spoon sour cream evenly over the entire dish, and then coat with a thin layer of chopped or dried cilantro. Feel free to pour all spices on liberally, as some will wash away in the broth.
Bake covered in a 350 degree oven for 45 minutes. Remove, drain excess juices out of dish, and grate 1 cup of cheddar (or whatever your favorite) cheese on top, and return to oven uncovered for 15 to 20 more minutes.
Let cool, then dish out and serve. For diners who do not like ultra-spicey food, leave the habaneros whole and remove them from those plates prior to eating, they will release just enough flavor to add a little kick without being overbearing if simply baked on top. For those who love the spice feel free to eat the habaneros and add as many other types of peppers as you see fit, I plan on trying this again with serrano chiles, anaheim chiles, and possibly some sweet bell peppers as well.
The chicken comes out very tender, feel free to add more broth over the top when serving hot, however the chicken grease will form into a paste that does not look appetizing if refridgerated for a long period of time like this. Let me know if you try this, and what you think.
Ingredients:
1 Package Boneless Chicken Breast (1.75 lbs)
9 Pickled (or Fresh) Habenero Peppers
Jar Pickled Jalepeno Slices (or fresh Jalepenos)
1 can chopped green chilis
1/2 Cup Chopped Green Onions
(optional) 1 can chipotle peppers
1 Cup Sour Cream
1 Cup Grated Cheddar Cheese
3 Tablespoons Original Tobasco Sauce
2 Tablespoons Green Tobasco Sauce
1 Tablespoon Habenero Tobasco Sauce
(you can substitute and or add any other pepper sauces you have, or happen to like, although it works better with non BBQ based sauces)
Following Spices to taste
Ground Red Cayenne Pepper
Ground Cumin
Onion Powder
Garlic Powder
Chili Powder
Paparika
Cilantro
White Pepper
Coarse Ground Black Pepper
Kosher Salt
This dish was something I came up with tonight, loosely based on a generic casserole format, and it is very very tasty. The list of potential ingredients is large, I just kept throwing in random stuff I had around that I thought might taste good, and it all worked, feel free to substitute/add/subtract to fit your individual tastes. Setup is quite simple:
Place chicken in the bottom of a casserole dish, cover with peppers in layers, then coat evenly with the spices. Next pour the hot sauces evenly over everything, and top with the chopped onions. Spoon sour cream evenly over the entire dish, and then coat with a thin layer of chopped or dried cilantro. Feel free to pour all spices on liberally, as some will wash away in the broth.
Bake covered in a 350 degree oven for 45 minutes. Remove, drain excess juices out of dish, and grate 1 cup of cheddar (or whatever your favorite) cheese on top, and return to oven uncovered for 15 to 20 more minutes.
Let cool, then dish out and serve. For diners who do not like ultra-spicey food, leave the habaneros whole and remove them from those plates prior to eating, they will release just enough flavor to add a little kick without being overbearing if simply baked on top. For those who love the spice feel free to eat the habaneros and add as many other types of peppers as you see fit, I plan on trying this again with serrano chiles, anaheim chiles, and possibly some sweet bell peppers as well.
The chicken comes out very tender, feel free to add more broth over the top when serving hot, however the chicken grease will form into a paste that does not look appetizing if refridgerated for a long period of time like this. Let me know if you try this, and what you think.
