SMOKY BUFFALO CHICKEN DINNER

I’ve been following Tieghan Gerard – The Half-baked Harvest – for a while now, and this is my (current!) favourite of her recipes.

As usual it’s my usual ‘Pick’n’Mix’ method of adding bits that I liked, omitting bits I didn’t, and generally making it as easy as possible on myself.

I was delighted to find that this recipe, first time making it and all, came in at just about half an hour. Perfect for a) running in from work at the last minute and b)using up the ubiquitous packet of chicken breasts in the fridge.

It’s a win/win in my book – a really tasty dinner in no time flat!

Please note that no Buffalo were hurt in the making of this recipe..;)

Let’s get this dinner on the table!

EQUIPMENT:

• 1 med/large saucepan with lid, plus another similar for cooking the rice.
• chopping board
• sharp knife
• Wooden spoon or stirrer

INGREDIENTS: to feed about 4, increase ingredients if you’re serving more.

• 1 large onion, fairly finely chopped
• drizzle of Oil, I used rapeseed oil
• 2 cloves of garlic, chopped
• 3-4 medium-sized Chicken breasts, cut into large pieces
• 1 teaspoon of smoked paprika
• half a teaspoon of Chipotle chili flakes – I got mine in Sainsbury’s
• Tin of crushed tomatoes
• salt and pepper
• 2 tablespoons of Hot Sauce – see NOTES
• 1 tablespoon of Mascarpone
• generous handful of grated Cheddar
• Basmati rice, to serve

METHOD:

• Put the saucepan on a medium/hot heat and add the oil.
• add the onions, and stir around until they become translucent – about 3 minutes
• add in the garlic and stir 
• add the Smoked paprika and Chilli flakes,
  
• Stir in the Chicken pieces.

 

• Stir everything together until well mixed, reduce the heat to medium,
• Add the tomatoes and Hot Sauce
• Half-cover the pan  and leave to simmer gently for about 5-10 minutes until the chicken is fully cooked.
• If you’re serving this for today’s dinner, put the Rice on now.
• Add the Mascarpone to the chicken and mix in,

• then add a big handful of grated Cheddar – it will melt immediately.
• Serve over the rice, with a sprinkle of grated cheese if you like.
• Dig in, it’s been half an hour since you got home!

NOTES:

1. HOT SAUCE: I didn’t really know what this was – I thought possibly Siracha – but I found a couple of different ones in Dunnes Stores while I was doing my shopping, and I bought the ‘medium’ heat one. The result was exactly what I wanted – a gentle kick, but definitely not a kick like a mule! As always, use whatever suits you.