March 6, 2009

Chicken Cayenne

This dish is hot, very hot, at least then, when I cook it for myself. The recipe is more than simple, but the result is delicious, and as hot as you want it to be.

200 g chicken breast
1 tablespoon rape oil
1 shallot
60 ml white wine
150 ml chicken stock
1 twig rosemary
2 tablespoons tomato puree
cayenne pepper
200 ml heavy cream

Cube chicken, season with salt and fry in rape oil until it is white from both sides. Add grated shallot, rosemary and white wine, reduce, add tomato puree and pour chicken stock over it. Cook for 3-5 minutes. Season with cayenne pepper and add heavy cream and cook for another 5 minutes. Serve with cooked rice and almonds.

1 comment:

Anonymous said...

This looks wonderful! The cream should mitigate any excesses from the cayenne.

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