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Appetizer
36 pieces
15 minutes
50 minutes
Chef Tom Fraker
Not just for arm chair quarterbacking, but great for backyard picnics. Tasty heated or cold.
36 chicken drumettes
Sea salt to taste
Freshly ground pepper to taste
1 cup sour cream
1 cup chicken broth
1 each Red Savina Habanero Pepper (please wear gloves when handling and see notes below)
1 pinch sea salt
Preheat the oven to 350ºF.
Place the chicken drumettes in a pot and cover with cold water. Bring the water to a gentle boil and cook for 15 minutes.
Remove the chicken and place on a cookie sheet coated with cooking spray. Season with salt and pepper and cook in the oven until the meat begins to pull away from the bone and is no longer pink.
You can double check if it is done by using a meat thermometer. It should read 170ºF when inserted at the meatiest part and not touching any bone.
While the chicken is cooking, place the sour cream, chicken broth, Red Savina and the salt in a blender and mix until smooth.
Pour the dipping sauce in a serving bowl and set aside. Place the cooked chicken and sauce on a serving platter and enjoy.
You can substitute 1 cup of chicken broth with the water that you cooked the chicken in.
Prior to handling hot peppers: please see Melissa's cooking tips, "Chile Burn Relief" and "Chiles, Handling Fresh".
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