Cheese And Hot Pepper Chicken

Main ingredient
Louisiana, U.S.A.
Preparation time
60 minutes
Marinading time
60 minutes
Cooking time
45 minutes

Salt (2 tsp)
Onion powder (½ tsp)
Garlic powder (½ tsp)
Dry Mustard powder (½ tsp)
Cayenne pepper (½ tsp)
White pepper (½ tsp ground)
Cumin (½ tsp ground)
Cinnamon (½ tsp ground)
Dried Oregano (½ tsp)
Dried Thyme (½ tsp)

Place in small bowl. Mix well and reserve.

Plain flour (50g)

Place in large bowl. Mix in 2 tsp of the seasoning mix.

Chicken (around 1 kg in pieces)

Rub remaining seasoning mix into chicken evenly.
Leave to marinade for 1 hour or longer.
Lightly dredge in flour mix.

Olive Oil (5 tbp)

Heat on high heat.
Fry chicken pieces on high heat until light brown on all sides.
Remove chicken and reserve.
Let pan cool to a medium heat.

Green Pepper (150g chopped)
Onion (125g chopped))
Green chilli (1½ chopped)

Sauté over medium heat until onions start to brown
Around 8 minutes.

Garlic (1 clove crushed)
Bay leaf (1 crushed)
Salt (1 tsp)
Cayenne pepper (¾ tsp)
Black pepper (¾ tsp ground)

Add and stir well.
Add any remaining seasoned flour mix and stir well.
Sauté for another 2 minutes.

Chicken stock (250 ml)

Add gradually stirring well and scrapping the pan bottom to include all the residues.
Return reserved chicken and stir.
Bring to boil and simmer for 15 minutes over low heat stirring occasionally.
Ensure it does not burn.

Green Pepper (50g chopped)
Green chillies (½ chopped)

Add and stir well.

Sour cream (80ml)
Thick heavy cream (120ml)

Add and bring to boil stirring constantly.

Cheddar cheese (90g grated)
Monterey Jack cheese (90g grated)

Add and stir until melted.
Remove pan from heat. Serve immediately.


Serve with long grain rice.
If there is any sauce left over then it makes a great sauce for pasta on another day.