Categories: Entree - Chicken

Ingredients

• 1 C. sour cream
• 1/2 C. ketchup
• 1/4 C. honey
• 1/4-1/2 C. hot pepper sauce or to taste
• 1 t. paprika
• 1 t. ground cumin
• 1 lb. chicken breasts, pounded to even thickness
• 2 T. canola oil
• 3 cloves garlic, minced
• Sliced scallions, to taste
• Cooked white rice, for serving

Directions

1. For the marinade, combine sour cream, ketchup, honey, pepper sauce, paprika, and cumin in a medium bowl, and whisk well to combine. Place chicken in a shallow dish, and pour half the marinade over the top, turning to coat. Cover, and place in the refrigerator for 2 hours. Cover the remaining marinade and store in the refrigerator.

2. Heat canola oil in a large skillet over medium heat. Add the garlic, and cook for 30 seconds. Remove chicken from marinade, and place in the skillet (discard extra marinade.) Cook until browned and cooked through, turning frequently, for about 15-20 minutes.

3. While the chicken is cooking, heat the reserved marinade in a small saucepan on low, until warmed.

4. To serve, scoop rice onto a plate, top with the chicken, sauce, and scallions.

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