3 tablespoons butter
1 cup diced fresh habanero
1/4 cup diced onion
2 whole jalapenos, diced
1 clove garlic, minced
3 ounces dried chile de arbol
3 ounces dried chile cascabel
3 ounces dried chile fantasma
3 ounces dried habanero
3 ounces dried chile pulla
3 ounces dried chiletepin
1/2 cup heavy cream
1/3 cup milk
Salt and freshly ground black pepper
1 chicken breast (about 2 1/2 pounds), grilled
Heat up a saute pan and add the butter. Saute the fresh habanero, onions, jalapeno and garlic.
Saute all the dried chilies in a pan until roasted. Once roasted, add to a blender with the heavy cream and milk. Blend well. Add salt and pepper to taste. Add to the saute pan with the fresh habanero and cook until slightly thickened. Once done, add the sauce on top of the grilled chicken.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.