lauralovinglife I love spicy, my Better Half does not, our children do like the spicy side of life, so I have to compromise!! My Husband Stephane has been a a champ letting me experiment with him. And up to today he has not complained. I do my cooking well
Well we (meaning me and my daughter Meagan like spicy food) decided that the chicken and rice Mexican style would be a great addition to the recipe index. I must apologize for not posting nightly it is just that I want to take care of family and errands first. So I wait for some time to sneak my posts in. Thank you for waiting.
Chicken will need;
4 boneless breasts skinless preferred
½ cup apricot preserves jam or jelly
1/8 C. light brown sugar
1 jalapeño pepper cored and only using the skinned chopped (unless you want more heat)
2 tbsp water
2 tbsp oil
Salt and pepper to taste
Heat oil in a large skillet over med high heat and add chicken, sear them as I always say! Seal in the juice so they will be spectacular later
Place them in an oven safe dish to continue cooking for 15 minutes after searing them.
Meanwhile in a small pot combine the jam, sugar water and jalapeño bringing to a boil over med high heat. Once dissolved and thickened spoon the glaze over the chicken and serve with sides.
Serve with
Frijoles Negros
1 can black beans drained and rinsed
2 cloves garlic 1 small onion chopped
2 tsp oil
1/3 cup cilantro
2 cups cooked rice
1 jalapeño skinned and diced
Salt and pepper to taste
In a medium pot heat the oil over medium high heat before adding the garlic and onions, sauté for 3 -4 minutes reduce heat and add the beans cooking for an additional 15 minutes before adding the cilantro. Serve hot.
