If you are familiar with me or my husband, then you probably already know that we LOVE spicy food. I have not found a hot sauce yet that my husband can’t handle. I still sometimes find him eating hot sauce covered rice crispies for breakfast in the morning. Cholula and Frank’s Hot Sauce are always in our cupboard (or more likely on the counter somewhere) and bold, strong flavors are usually our “go to” when it comes to our favorite meals. With that said, this recipe is one of the toned down spicy dishes we like to eat while also being super fresh and easy to make. The spicy flavor can actually be modified to your preference when making this recipe. The spiciest component is the garnish – Green Salsa. If you are anti-spicy go ahead and leave it out. Or if you are lover of the spicy hot-ness, layer it on as much as you like! I hope whatever your preference, you try this one out! Enjoy!
Spicy Almond Chicken
Prep-Time: About 10 – 15 minutes
- 8 skinless chicken tenderloins strips (or 4 chicken breasts, halved)
- 1 Anaheim Chili, de-seeded and chopped
- 1 Roma Tomato, chopped
- 1/4 cup of white onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon extra virgin olive oil
- 1/2 cup sliced almonds
- 1/2 cup white wine (or chicken stock)
- Garnish: Green Salsa
- Preheat oven to 350 degrees
- Mix chopped white onion, anaheim pepper, garlic and tomato. Set aside.
- Heat up skillet on medium heat and add olive oil.
- Add Veggie mix and saute until the onion has a tinge of golden brown.
- Transfer veggie mix to another bowl and add in sliced almonds and white wine (or chicken stock). Mix.
- In a baking pan, layer chicken and then pour mixture over the chicken until evenly spread out.
- Bake for 25 minutes.
- Remove and garnish with green salsa.
The Fresh Fridge Tip: If you find your eyes burning when chopping an onion, try sticking your head in the freezer. The cool air takes away the burn and the tears.