So I have this reader who might be the most enthusiastic guy ever, owing at least partially to the fact that his company makes really good hot sauce for a living. I’m sure this factors in. It would for me.
Johnnie Walker’s company is Two Mile Creek (twomilecreekspecialtyfoods.com), out of Colorado. They crank out some of the more creative jellies and jams that I’ve tasted, and moreover don’t have anything weird in them. When I wrote about a gluten-free sourdough recently and thought to smush TMC’s habanero jelly and fresh goat cheese between it, I posted a pretty pic. I ate this sandwich last winter on a day when my heat was flaking out, and it warmed me from the toes up.
The below recipe was gifted to me by Johnnie for my cooking project this year. It features the habanero jelly (properly called ‘Habanero Hot Pepper Jelly made with whiskey-infused apricots’, like you needed any extra incentive to try it), and makes a very simple and satisfying weeknight dinner.
What I did differently:
-Used plain yogurt instead of whipping cream (Have to watch my cholesterol. Boo and bummer, but it was great just the same).
-Used some of the tomato sauce I made from last summer’s crop.
-Left out the wine and served it straight up with no pasta/rice/polenta, but I am sure it would be lovely to add any or all.
-Added twice the amount of hot jelly 😉 Wildly yummy.
TMC Chicken POMOrado with Habanero
4 boneless, skinless chicken breasts
Salt and freshly ground pepper
3 Tbsp olive oil
1-2 Tbsp TMC habanero jelly
1 onion, finely chopped
3 cloves of garlic, minced
1 tsp dried oregano
1 14.5 oz. can of diced tomatoes
1/3 c heavy whipping cream
¼ c chopped fresh basil or 1 tsp Italian seasoning
2 big dashes of your favorite white wine like Pinot Grigio (optional)
4 servings of your favorite pasta or rice or polenta
Pat the chicken dry with a paper towel and season with the salt and pepper. Heat one tbsp of the oil in a heavy-bottomed skillet over medium high heat. Cook the chicken until golden brown, about 2-3 minutes per side. Transfer to a plate.
Heat the remaining oil in the pan and when it shimmers, add in the onion. Cook until the onion is soft and clear. Add the jelly and the garlic and oregano. Cook until the aromatics are in the air and in your nose, about 1 minute. Stir in the tomatoes and the cream. Add three dashes of salt and bring to a boil. Return the chicken to the skillet and add any juices that have accumulated. Simmer this covered until chicken is firm to the touch and cooked through, about 10 minutes.
Transfer chicken to a plate and cover with foil. Simmer the sauce, uncovered, until it thickens, about 5 minutes. Add the basil or the Italian seasoning and the white wine. Simmer for 2-3 more minutes. Season with more salt if needed. Pour the sauce over the chicken and serve over the carb of your choice.
Yield: 4 servings