[CH] Tonight's Dinner: Hot Sauce Chicken

RisaG (radiorlg@yahoo.com)
Mon, 6 Apr 2009 19:52:57 -0700 (PDT) 

This was tonight's dinner. So delicious. Heat level depends on the hot sauce you use. I used a milder one because Trevor was eating this. If it had been Steve & Me alone, it would've been something really hot.
 
                      *  Exported from  MasterCook  *
 
                 Hot Sauce Chicken with Roasted Fingerlings
 
 Recipe By     : adapted from Everyday with Rachael Ray, April 09
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Potatoes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           extra-virgin olive oil
    1      clove         garlic -- smashed & peeled
                         zest and juice of 1/2 lemon
    2      tb            hot sauce -- * see note
    1 1/2  tb            sugar
    2      lb            skinless boneless chicken thighs
                         Potatoes:
    1      lb            fingerling potatoes -- halved
                         olive oil
                         salt and pepper
                         smoked paprika
 
 Make marinade: Place the olive oil, garlic, zest and juice of 1/2 lemon, hot sauce and sugar in a bowl and whisk well. Put chicken in a ziptop bag, or a large bowl, and cover with marinade (holding on to 1/4 cup  of the marinade for sauce). Let marinate for 30 minutes, or more if you have the time.
 
 For potatoes: One hour before eating, preheat oven to 375 degrees F. Wash potatoes and halve them. Put the potatoes in a casserole dish and drizzle with olive oil, sprinkle with salt, pepper and paprika. Bake for 1/2 hour. Test for doneness. Taste for seasoning and re-season if necessary.
 
 For chicken: Preheat skillet over MED-HIGH heat. Drizzle with some EVOO. Add the chicken and cook, browning on both sides, until fully cooked inside. If you have a lot of chicken, do this in two batches.
 
 Serve 1/4 of the potatoes on each plate, 2-3 thigh pieces, and a green vegetable if you wish (original recipe called for Grilled Green Beans).
 
                    - - - - - - - - - - - - - - 
o not like hot stuff, hotter ones for chile-heads. I used a milder one because I was serving my son who is not a chile-head. The real chile-head can use any hot sauce at the table to make it hotter, to their liking.
 
  RisaG