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Categories:
chicken bell peppers white onion Serrano chiles salt pepper paprika coconut oil clove garlic Buffalo Sauce brown sugar water red pepper apple cider vinegar salt
Viewed: 55 - Published at: 2 years agoIngredients
- 1 lb Boneless Chicken (cut into small pieces)
- 2 medium Bell Peppers (Yellow and Red; Julianned)
- 1/2 medium White Onion (Chopped)
- 3 small Serrano Chiles (Julianned)
- 1 tsp Salt
- 1 tsp Pepper
- 1 pinch Paprika
- 1 Prepared Steamed White Rice
- 1/4 cup Coconut Oil for cooking (adds a nice sweetness)
- 3 clove Garlic (smashed)
- 1/3 cup Frank's Red Hot Buffalo Sauce
- 1/2 cup Brown Sugar
- 1 oz Water
- 1/2 tbsp Red Pepper Flakes
- 1 tsp Apple Cider Vinegar
- 1 dash Salt
Method
- Prepare vegetables (as in description) and set aside.
- Prepare sauce by adding the necessary ingredients together and wisking it until you get a nice blend.
- Set Aside.
- Over medium heat, fry the chicken pieces with the salt, pepper, and paprika.
- When the chicken is about half way done, add the sauce into the pan with the chicken.
- Cover and let it simmer.
- The sauce will begin to thicken up after about 10-15 minutes.
- Note: Make sure you stir the chicken every so often to get that nice thick coating around the chicken.
- As the chicken and sauce are hooking up, fry your vegetables into a nice sautee along with the garlic.
- Set aside when onions are translucent.
- When the chicken is cooked and the sauce has thickened, stir in the vegetables and allow the flavors to marry for a couple minutes.
- Finished!
- Serve over a nice bed of white Steamed rice.
