Gramma's Chicken Diablo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the chicken:
3 lbs. skinless boneless chicken thighs
¼ cup Skylar's Spice Rub*
½ teaspoon cayenne pepper
2 tablespoons oil
For the Diablo sauce:
18 dried guajillo peppers
3 red fire peppers
1 purple hot pepper
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes
1 can Rotel diced tomatoes with cilantro and lime
2 tablespoons instant minced onions
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon cumin
½ teaspoon ghost pepper
4 drops The Reaper hot sauce
Salt and Pepper to taste
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Directions: |
Directions:Place the chicken, spice rub, cayenne and oil in a ziplock bag and marinate in the fridge for at least an hour. To make the sauce begin by cutting the stems off of the guajillo and other dried peppers and placing in a large bowl. Cover with boiling water, then let sit for 2 hours. Drain the water and place in the Ninja bullet 6 at a time with a small amount of chicken broth and pulverize. Continue until you have blended all peppers as well as the diced tomatoes and Rotel tomatoes. Place in a saucepot and add all remaining spices and heat over medium heat and simmer for 45 minutes.
Meanwhile braise the chicken thighs by heating over medium high heat in 2 tablespoons of oil. Turn after 6 to 8 minutes, cooking for an additional 6 to 8 minutes lightly browning both sides. Drain most of the drippings from the pan. Spoon the diablo sauce generously over the thighs. Cover and cook over medium low heat for an additional 30 minutes. Serve with mexican rice, cotija cheese and sour cream. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: *see Skylar's Spice Rub
Use leftovers to make enchiladas or quesedillas - quick and easy!
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