2 boneless, skinless chicken breasts
8 Tbl hot sauce (Louisianna or whatever)
stick butter
1 1/2 Tbl white vinegar
1/4 tsp
2 shakes garlic powder
1/2 tsp Worcestershire sauce
Dice chicken and cook.
Mix the other ingredients in a saucepan and bring to a simmer.
Add chicken into sauce to coat.
Nom
First thing I want to play with - reducing the amount of butter in this. Actually, though, 2 breasts only used about half the sauce, if that. All in all, not too horrible a meal.
Had an email exchange with a friend today. He made some suggestions on this. Rather than lose his ideas, I'll just paste them here.
ReplyDelete"Try Malt Vinegar (or red wine vinegar) instead of white vinegar, and go with sriracha hot sauce instead of Franks or Tabasco. The ingredients are listed on a product in relation to how much they occur in the product. The primary ingredient in most Tabasco type sauces is vinegar. Sriracha's primary ingredient is hot peppers (and it has a good amount of garlic, too). I think a lot of hot wings taste too much of vinegar, and using sriracha allows you to control this flavor more. I'm not anti vinegar. Currently in my pantry I have white vinegar, cider vinegar, malt vinegar, red wine vinegar, and balsamic vinegar. I think it's an interesting way to flavor something, but I find the combination of white vinegar combined with vinegar heavy hot sauces overwhelming in a way that has nothing to do with heat. You also might want to try the chipotle Tabasco."
"...if you haven't tried the chipotle/smoked tobasco, I do recommend that. It's a completely different taste. I also like the Yucatec Habanero sauce. Really hot, but not all vinegary, and it actually has taste besides just heat"
Alrighty, remade this but using sriracha and malt vinegar. It was then I realized I failed to include one ingredient above. Now I cant remember what it was.
ReplyDelete