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 Frank's hot pepper sauce (We probably doubled this)
- 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 Tbsp canola oil
- 3 cloves garlic, minced
- 1/4 cup sliced scallions
- 2 cups cooked white (or jasmine or basmati) rice
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.
Serve chicken over rice with some of the sauce spooned over the top, and garnish with scallions.