Bens Habanero Chicken Food

SLOW COOKER PINEAPPLE HABANERO PULLED CHICKEN

Steps:

• Place the chicken thighs in the base of a slow cooker. Add the diced pineapple, tomatoes, lime juice, cumin, paprika, garlic, bay leaves, habaneros, onion, salt and pepper. Stir ingredients to combine well.
• Cover and cook until the chicken is fully cooked and can be easily shredded, on high for 4 hours or on low for 6 hours.
• Remove the bay leaves and discard. Remove the chicken to a platter and use 2 forks to shred. Stir the chicken back into the sauce along with the chopped cilantro.
• Taste and adjust with additional salt and pepper.
• Serve with rolls, corn tortillas, and other toppings as part of a sandwich or taco bar.

BEN'S OVEN FRIED CHICKEN STRIPS

Steps:

• Preheat oven to 350.
• Mix Butter,Garlic powder, Egg and Hot Sauce until smooth.
• In separate pan, combine Dry bread crumbs, Finely grated cheese, and Parmesan cheese.
• In another pan, mix Flour, Salt and Pepper.
• Rinse and pat dry Chicken strips.
• Dip Chicken strip in the wet mixture.
• Dredge in the flour
• Place in Breadcrumb mixture and sprinkle it over the top of it (I patted it a little to make sure it was sticking good, then flipped it over and did it again).
• Place strips on a wire rack on top of a cookie sheet.
• Bake for 30-35 Minutes.

BEN'S HABANERO CHICKEN

Steps:

• Add chicken breasts to pan and sliced habanero and jalapeno.
• Add water and butter.
• Do a good sprinkling of ground red pepper and sprinkle on Garlic.
• Add about 10 to 15 drops of Franks Cayenne pepper sauce.
• Salt to your taste.
• Cook for 30 minutes on medium.
• Stir and add another sprinking of Cayenne pepper and about another 10 drops of pepper sauce then turn down heat and simmer another 10 minutes.
• Serve.
• The juice is delish served on mashed potatoes and field peas!