Thursday, April 2, 2009

Chicken Diablo Sandwich

Coral Diner in Washington Heights NYC used to serve this sandwich. It's not for the faint of heart. My stomach can't handle hot foods like it used to, but if it could I'd eat this sandwich right now.

--2 chicken breasts
--Salt and Pepper
--1 green pepper, coarsely chopped
--1 small yellow onion, coarsely chopped
--3 cloves garlic, chopped
--1 jalapeño pepper, seeds removed and sliced in rings
--Olive Oil
--Small pat of Butter
--2 sandwich rolls, toasted and spread with mayonnaise

Season the chicken breasts with a little salt and pepper, then pan-fry in a little olive oil until cooked through. Set the chicken aside. Add a little more olive oil and the pat of butter to the pan. When the butter has melted, add the pepper, onion, garlic, and jalapeño pepper and saute until the vegetables have cooked. Turn off the heat and add the chicken back to the pan, just to coat it in the juices. Place a chicken breast and some of the veggies onto each of the toasted and mayonnaised sandwich rolls.

Makes 2 sandwiches.

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