The Chilly Chicken

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This will be STRONG. But if you like it hot, you will not be able to resist yourself.

You Need:

  • Fresh Red Chilies.
  • A couple of cloves of Garlic.
  • Chicken. I used breast with skin.
  • Lemon juice.
  • Butter.

Puree the chilies with garlic. Taste it. It must have a nice fiery bite in it. If any of the chili paste gets on your skin, wash immediately with soap. If you forget and touch your face, you will have to stop whatever you are doing and spend some time thinking about the futility of life.

Dry brine the chicken for best results. Pat it dry. The skin must be dry when it goes into the hot pan.

Use a pan that has a lid. Melt butter. Keep the temperature a little high but before the butter become too dark, place the chicken with its skin side down.

Let it sizzle. Use a spoon to baste the chicken. Cook on medium to high heat till the skin is able to leave the pan without any force from you. At this point add the chili paste. Stir it in. Leave the pan covered on low heat for at least 10-13 minutes. Use the juice of a lemon to de-glaze the pan.

Check the chicken using a thermometer. If the thickest part of the chicken has reached 65C, remove it from the pan. Scrape the residues in the pan.

Chicken must rest at least 5 minutes before you slice it. The chili paste you scrapped out of the pan. Apply it over the chicken like a spread.

Enjoy.

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