Chicken a la Diabla

Ingredients

• 3 tbsps butterNutrition
• 1 dash pepperNutrition
• 1 dash saltNutrition
• 3 tbsps olive oilNutrition
• 18 oz chicken breastNutrition
• 1/2 oz chicken consommeNutrition
• 1 tbsp worcestershire sauceNutrition
• 5 cloves garlicNutrition
• 1/2 medium onionNutrition
• 3 medium whole tomatoesNutrition
• 1 anaheim chiliNutrition
• 2 serrano peppersNutrition
• 2 ancho chiliesNutrition
• 2 fl oz white wineNutrition
• 6 medium shrimpNutrition

Directions

1. 1Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and one whole garlic clove. Strain and set aside.
2. 2In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent.
3. 3Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste.
4. 4Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.
5. 5Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.

Nutrition per serving

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