Chicken Deviled
(It's Hot!!!)

This was a fun recipe. It won Third Place in the national Fiery Food Contest in Albuquerque, New Mexico. It is, of course, different than the one in my cookbook because I constantly try to improve things. I have marked the differences, as you may not want it as hot as the one in the contest.
  Chef Elmo

2 Tsp salt
1 T Satan's Breath® Cajun Blend
(1tsp in cookbook)
12 Chicken Breasts, deboned & skinless
1 T Satan's Breath® X-Hot Curry (1tsp in cookbook)
3 cans chicken consommé
3 T olive oil
1/3 cup chopped celery
1 Tsp butter
3 tennis ball sized onions, chopped
1 Lb No-Fat sour cream
1/3 cup flour
1 T minced garlic
2 Lb mushrooms, whole caps & chopped stems
1 bell pepper, chopped

Step1:
  Put chicken consommé in pot, add chicken breasts, salt and both Satan's Breath products. Boil until the chicken is tender. Take chicken out of\f the consommé and set aside. Hold the consommé over to the side (you'll need it later).
Step 2:
  Preheat the Wok and add 1 tablespoon olive oil, celery, onions, bell pepper, garlic, and mushrooms. Stir fry until onions are clear. Remove vegetables from the Wok and set aside. Save any juice left in the Wok.
Step 3:
  In the same preheated Wok, add 2 more tablespoons of the olive oil, butter and flour. Brown flour until you have a good dark roux. Slowly add the consommé that you held in reserve from boiling the chicken until the roux is the consistency of melted ice cream  (If there is any consommé left, save it for the rice). Blend until smooth like a light cream (no lumps) and then add the sour cream.
Step 4:
  Reduce heat under the roux and add the chicken and vegetables. Simmer over low Heat. Check seasonings and serve with yellow rice
Step 5:
  Rice for the chicken.

3 cups yellow rice (Par Excellence brand)
6 cups water
3 T butter

Cook rice according to the instructions on the package. 

 

 

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