Papa Richard's Baked Chicken With Tasso Pepper Sauce
- 4 boneless chicken breasts
- 14 cup extra virgin olive oil (used to coat skillet)
- 1 cup boiling water
- 3 chicken bouillon cubes
- 1 cup tasso (sliced and cut into 1/4-inch cubes)
- 2 cups breadcrumbs (unseasoned)
- 1 tablespoon fresh ground pepper
- 2 teaspoons parsley (dried or fresh)
- 1 teaspoon salt
- 12 teaspoon cayenne pepper
- 1 garlic clove
- 1 teaspoon cumin
- 1 cup onion (minced)
- 12 cup jalapeno pepper (minced)
- 2 ancho chilies
- 1 teaspoon adobo sauce (from can of Ancho Peppers)
- 2 cups cooked brown rice
- 1 cup half-and-half
- Preheat oven to 375F.
- Spray roasting pan with non-stick spray.
- Coat medium to large skillet with olive oil.
- Heat skillet on medium.
- Coat chicken with Bread crumbs on both sides.
- Place two (2) coated chicken breasts into heated skillet.
- Brown chicken breasts on both sides.
- Repeat for remaining chicken breasts.
- Place chicken breasts in roasting pan and bake for 20 minutes.
- While baking chicken breasts prepare Tasso sauce.
- Soak 2 bouillon cubes in boiling water.
- Saute onions, garlic, peppers, and Adobo sauce in olive oil until tender.
- Add Tasso to skillet and brown for 3-5 minutes.
- Add water (with dissolved bouillon cubes) to skillet.
- Add seasonings, TBS of used bread crumbs, and in whipping cream, stir to incorporate all ingredients.
- Simmer sauce for 5-7 minutes on low heat (stirring occasionally).
- Remove chicken breasts from oven and pour sauce over chicken.
- Replace chicken into oven and cook for additional 20 minutes.
- While chicken is cooking prepare rice per instructions for cooking.
- Serve chicken on bed of rice with minute amount of sauce on chicken.
chicken breasts, extra virgin olive oil, boiling water, chicken, tasso, breadcrumbs, fresh ground pepper, parsley, salt, cayenne pepper, garlic, cumin, onion, jalapeno pepper, ancho chilies, adobo sauce, brown rice
Taken from www.food.com/recipe/papa-richards-baked-chicken-with-tasso-pepper-sauce-307664 (may not work)