Arden Chatfield
Posts: 6657
Joined: Jan. 2006
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| Quote (stevestory @ June 14 2007,18:59) | I wound up putting the chicken in the blender too. so the recipe was something like
1 cup chicken broth
1 cup tomato paste
1/4 tsp of cloves, cinammon, nutmeg, and ginger
1 tsp allspice
1 scotch bonnet pepper
1 habanero pepper
1 tsp ground pepper
1 clove garlic
1 tbsp oil
1 red onion damn near liquified in the blender
1 chicken breast, ditto
simmer for about an hour on the stove, serve over rice.
it was soooo good. Not quite hot enough. liquifying the chicken made the whole dish a real smooth sauce. It was actually really tasty. Simmering the sauce for an hour, with a whole, liquified onion in there and a clove of garlic, and no top on so it would reduce to a nice thick sauce, kind of pissed my roommate off, and she aired out the apartment today. |
Sounds yummy, I may well try that recipe!
(Tho I'd probably triple the garlic, use a yellow onion instead, and I dunno about liquifying the chicken like you did.)
You actually ascertained that there's a difference between scotch bonnets and habaneros?
(And one habanero and one scotch bonnet and it wasn't hot enough??? How'd that happen?)
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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus
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