habanero chicken

Chicken

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • Difficulty Level

My husband thought I was absolutely crazy when at the beginning of the month, we went to Costco and I bought every configuration of chicken they had.

“I don’t understand your provisioning!” he said.

“Trust me. I know what I’m doing. The kitchen is my territory. I’ve been doing this for 27 years now. We will use it all up and it’s economical. ” I said. “There’s chicken burgers, teriyaki grilled grilled chicken, chicken scaloppine, chicken with mushrooms, country fried chicken, and even more that I can’t think of right now.”

So, here’s one I had no idea of until tonight, but it worked. And it was done before midnight!

Recipe Rating

  • (0 Rating)

Ingredients

  • 4 bone in, skin on chicken thighs
  • Habanero pineapple sauce (from costco, or just make one up)
  • Salt & pepper
  • Baby kale
  • Brown rice and wild rice
  • Chicken broth
  • Avocado
  • Lime
  • Cilantro

Instructions

  • 1. Heat a cast iron skillet or other nonstick pan to medium low heat.
  • 2. Heat the oven to 425 degrees.
  • 3. Sprinkle the chicken breast with salt and pepper on both sides.
  • 4. Brown the chicken breasts skin side down for approximately 10 minutes on one side. Turn them over and brown for another 5 to 10 minutes.
  • 5. When chicken is browned on both sides, pour the habanero pineapple sauce over the top until bubbly and caramelized, about 10 more minutes.
  • 6. Dice the avocado, squeeze your lime juice, and chop your cilantro.
  • 7. In another preheated skillet, sauté your greens of choice.
  • 8. Assemble it all on the plate, and you’re done.
  • Servings : 4
  • Ready in : 60
  • Course :
  • Ingredient :

Instructions

  • 1. Heat a cast iron skillet or other nonstick pan to medium low heat.
  • 2. Heat the oven to 425 degrees.
  • 3. Sprinkle the chicken breast with salt and pepper on both sides.
  • 4. Brown the chicken breasts skin side down for approximately 10 minutes on one side. Turn them over and brown for another 5 to 10 minutes.
  • 5. When chicken is browned on both sides, pour the habanero pineapple sauce over the top until bubbly and caramelized, about 10 more minutes.
  • 6. Dice the avocado, squeeze your lime juice, and chop your cilantro.
  • 7. In another preheated skillet, sauté your greens of choice.
  • 8. Assemble it all on the plate, and you’re done.

Rate this recipe

habanero chicken
  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)

No comments yet.

Leave a Reply

Be Social

About Chef

Andrea Smith

Ever since I got married, (a long, long time ago) we have eaten very late. I guess it started when we both worked downtown Chicago in retail. By the time ...