This spicy chicken recipe stands on its own as an entree but also makes an amazing base for chicken tacos. Sometimes I saute this as patties and other times as loose pieces, so you have options. My preferred entree method is to saute the chicken in pieces and serve over bed of lime cilantro rice or couscous, or if you’re feeling frisky, some buttery grits; and of course as tacos no explanations are needed.
The recipe calls for chicken breast, but you can use thighs. The dish reheats well so if you’re like me and sometimes have “Protein Sunday,” were you cook meat for the entire week, this dish has many plating options. Pictured is the sauteed chicken with couscous and roasted broccoli.
Ingredients
- 2 lbs Chicken – cut into 0.5″ cubes
- 3 Eggs
- 2 Jalapenos – seeded and chopped*
- 1 bunch Green Onions – chopped
- 150 g Mozzarella – shredded
- 85 g Mayonnaise, ~0.25 cup
- 9 g Red Chile, ~1 TBL
- 8 g Kosher salt, ~1 tsp
- 4 g Garlic Powder, ~1 tsp
- 2 g Black Pepper, ~0.5 tsp
- Olive oil
Process
- Mise en Place – Measure and prepare your ingredients prior to starting.
- Place cut chicken into large bowl, add eggs and dry spices. Using your hands, gently message the eggs onto each piece of chicken, spreading the spices as you go. You want a good coating.
- Stir in the mayo and get it smoothly and evenly distributed.
- Add cheese and stir until even dispersed.
- Add jalapenos and onions.
- Heat skillet on med-high.
- Add olive oil and let warm.
- To make patties, dollop mixture into skillet in patty sized pieces. To make pieces, spoon enough of the mixture into skillet to cover bottom.
- Allow to cook 3-4 mins and flip and cook another 3-4 mins.
- The chicken will be coated in spicy-egg wash that will cook the cheese will melt into a crunchy crust as the onions and jalapenos cook.
- Plate as you like once the chicken is fully cooked.
*Note: The jalapeno seeds contain most the capsaicin, which causes the hotness, by removing the seeds, you take out most the heat in jalapeno peppers.
