Honey Habanero Chicken Food

HONEY HABANERO CHICKEN

Steps:

• Toss everything together in a tight-lidded container. Shake it around. Refrigerate 4-24 hours.
• Set oven to 425ºF. Arrange drumsticks in a baking dish and pour the marinade over. Bake 30 minutes.
• Flip drumsticks and baste with the pan drippings (Careful! Don't burn yourself!)
• Bake another 20 minutes or until the inside temperature of the biggest drumstick is 165ºF.

HONEY BREAST OF CHICKEN WITH ORANGE AND TOMATILLO-HABANERO SALSA

Steps:

• Preheat the oven to 350 degrees F. Wash the chicken breasts. Keep the skin on until after the chicken is cooked, as it keeps the breasts moist. Place an oven proof saute pan over a medium high burner. Season the chicken breasts with the herbs, salt, and pepper. Sprinkle the flour on a plate or tin and dredge the breasts in flour. Set aside until the pan is hot. Add the olive oil to a hot saute pan and place the breasts skin side down to sear in the juices. Cook 3 to 4 minutes or until the skin side is a little golden. Turn the breasts over and place in the preheated oven to finish the cooking, about 12 to 15 minutes. You may need to periodically turn the breast over to ensure even color. This is the time to make the Tomatillo Salsa. Set it aside so you can serve it at room temperature. Cover and refrigerate the unused portion. Test the chicken with a knife to see if it is completely cooked through. If the juice that flow from the meat near the bone is perfectly clear the chicken is ready. If not, put it back in the oven until the juices are clear. When the breasts are ready, remove from the hot saute pan. Place the pan over a burner on medium heat. Add the orange juice and honey and cook, simmering and stirring 2 minutes, to thicken. Stir in the mustard and the thyme and remove the pan from the heat and set aside. Remove the skin from the breasts, if you're watching the tummy or ticker. Place 2 ounces of the Tomatillo sauce in the center of the 4 warmed plates. Arrange the breasts on top of the sauce in each plate. Drizzle the hot orange mustard sauce equally over the breasts and garnish with the herb sprigs. Serve with Saffron rice and fresh steamed corn.
• Place all of the ingredients in a food processor and pulse until chunky. Season to taste and set aside until ready to use.

HABANERO HONEY

Steps:

• Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
• Stuff as many pepper halves as you can into the jar, taking care not to trap air.
• Fill the the rest of the jar with honey and put on lid tightly. Don't worry about the seal, you'll be opening it again before you're done.
• Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle).
• Allow to sit for 2 or 3 days.
• Open the jars to release any trapped air/outgassing from the peppers, reseal and store in a cool dry place.

ROASTED HABANERO CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Place habanero pepper on a baking sheet and roast for 10 - 15 minutes or until soft.
• Combine roasted habanero pepper, olive oil, vinegar, garlic, salt, cilantro and lime juice in a food processor. Process until well blended.
• Place chicken in a bowl. Pour marinade over the top. Cover and refrigerate for at least 2 hours.
• When ready to cook. Preheat oven to 400 degrees.
• Place chicken in a baking dish or oven proof pan. Pour marinade over the top. Lay sliced onions around chicken. Cook in preheated oven for 35 - 40 minutes or until chicken is cooked through and browned.
• Transfer chicken to a serving platter and spoon sauce over the top. Serve.

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!