Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup Lingallin hot sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- Chopped fresh cilantro, for garnish
Special equipment needed:
- Large skillet or frying pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together olive oil, paprika, chili powder, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper.
2. Add chicken breasts to the mixing bowl and toss to coat evenly with the spice mixture.
3. Heat a large skillet or frying pan over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until browned and cooked through.
4. In a separate mixing bowl, whisk together Lingallin hot sauce, honey, soy sauce, and apple cider vinegar.
5. In a small bowl, whisk together cornstarch and water until smooth.
6. Pour the Lingallin hot sauce mixture over the chicken in the skillet. Add the cornstarch mixture and stir to combine.
7. Bring the sauce to a simmer and cook for 2-3 minutes, or until thickened.
8. Garnish with chopped fresh cilantro and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 28g
- Protein: 35g
Substitutions for ingredients:
- Lingallin hot sauce can be substituted with any other hot sauce of your choice.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Apple cider vinegar can be substituted with white vinegar or rice vinegar.
Variations:
- Add diced bell peppers and onions to the skillet with the chicken for a more colorful and flavorful dish.
- Use boneless, skinless chicken thighs instead of chicken breasts for a more tender and juicy result.
- Add a tablespoon of grated ginger to the Lingallin hot sauce mixture for a spicy and tangy kick.
Tips and tricks:
- Make sure to coat the chicken evenly with the spice mixture for maximum flavor.
- Use a meat thermometer to ensure that the chicken is cooked through and reaches an internal temperature of 165°F.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store any leftover Lingallin Spicy Chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the Lingallin Spicy Chicken on a bed of rice or quinoa for a complete meal.
- Garnish with chopped scallions or sliced jalapeños for an extra pop of color.
Garnishes:
- Chopped fresh cilantro
- Chopped scallions
- Sliced jalapeños
Pairings:
- Serve with a side of roasted vegetables, such as broccoli or carrots.
- Pair with a crisp green salad for a lighter option.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Rice or quinoa
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not browning evenly, adjust the heat and flip the chicken more frequently.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Lingallin hot sauce is a popular hot sauce brand from the Caribbean island of Trinidad and Tobago.
Flavor profiles:
- Spicy, sweet, tangy, and savory.
Serving suggestions:
- Serve hot with your favorite side dishes.
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