1/2 cup Frank's hot pepper sauce

1 cup sour cream

1/2 cup ketchup 

1/4 cup honey 

1 teaspoon paprika 

1 teaspoon ground cumin

2 large boneless, skinless, chicken breasts, pounded to even thickness 

2 tablespoons canola oil

3 cloves garlic, minced 

Sliced scallions, to taste

Cooked white rice, for serving

Combine pepper sauce, sour cream, ketchup, honey, paprika, and cumin in a medium bowl, and whisk well to combine. 

Place chicken in a shallow dish, and pour half the sauce over the top, turning to coat. Cover, and place in the fridge for 2 hours to marinate. Cover the remaining sauce and store in the fridge.

Heat canola oil in a large skillet over medium heat until shimmering. Add the garlic, and cook for 30 seconds. Remove chicken from marinade, and place in the skillet (discard extra marinade.) Cook until browned and cooked through, turning frequently, for about 15-20 minutes. 

While the chicken is cooking, heat the remaining sauce in a small saucepan on low, until warmed. 

To serve, scoop rice onto a plate, top with chicken, sauce, and scallions. Eat. Drool. Repeat. 

Printed from A Bitchin' Kitchen