Pictured: I like cooling the dish with this avocado feta salsa.
Spicy foods are a staple. A big Office Depot supply of spices smack to your palate, they clear nasal passages, send people running for water glasses, while water pours from eyes. While it creates the unattaractive in dining partners, it is still pretty darned tasty.
If you’ve ever eaten at a Bahama Breeze restaurant and want to replicate their jerk chicken, this is a pretty close attempt, minus the farfalle.
One can add avocado-feta salsa for flourish and a flavorful addition at the end (and also to put out some of the ‘fire’ of the jerk chicken, which is extremely spicy).
½ cup butter
4-5 cloves garlic, crushed
1 cup half-and-half
½ cup chicken broth (I use Swanson’s organic chicken broth in a box)
1 Tbsp Thicken Thin/Not Starch
1 Tbsp cayenne pepper
1 tsp oregano
3 Tbsp parsley
8 ounces sliced mushrooms, pieces and stems (I use raw)
¼ cup chopped red bell pepper
salt and pepper to taste
prepared spaghetti squash
Avocado-Feta salsa, prepared (optional, recipe here)
- Melt butter in a skillet over low/medium heat and add garlic.
- When garlic becomes fragrant, add cayenne pepper and chicken. Increase heat.
- Cook until chicken is no longer raw. Remove chicken from the pan, leaving the liquids.
- In a separate bowl, stir together half-and-half, chicken broth, and ThickNThin/Not Starch. Pour into the skilled the chicken was cooked in (with the liquids).
- Bring to a boil, reduce heat, and then simmer for 3 minutes, stirring constantly. Stir in parsley, herbs, mushrooms, red bell pepper, and heath thoroughly, allowing flavors to blend.
- Add chicken and heat through.
- Toss with spaghetti squash, or to fried, riced cauliflower. Top with avocado-feta salsa for garnish, color and some coolness to the flavor.