Do you have a passion? A hobby? Something that makes you feel alive and at rest simultaneously? Cooking happens to be one of those things for me! So I thought I’d share one of my all time favorite recipes. I got the idea for it while at a restaurant many years ago and then kept changing things to make it my own. Now it is a Moen signature meal, so feel free to make it yours as well! Yes, you read correctly, it does say “Rattlesnake Chicken.” But don’t be alarmed, it’s actually made with chicken, not rattlesnake, but I like to tease people for a little bit each time I make it! Enjoy friends!
DON MOEN’S RATTLESNAKE CHICKEN
Serves approx. 8 people
This recipe can be changed a lot and still be considered Rattlesnake Chicken with your own personal touch. Listed below are the “basics”. You do the rest!
Basic ingredients:
8 cloves of garlic (chopped fine)
4 single skinless chicken breasts (diced)
Salt and pepper to taste
1 bunch spring onions (chopped)
1 bunch cilantro (chopped)
1 yellow pepper (diced)
1 green pepper (diced)
1 red pepper (diced)
4 jalapeño peppers (seeds out, chopped)
3 – 4 lemons squeezed (no seeds)
1 – 2 tsp. Cayenne Pepper (only if desired)
2 14 oz. Cans of chicken broth (I use Swanson “natural goodness” because it has 33% less sodium, it’s fat free and it has no MSG-mono sodium glutamate).
Heat frying pan and add about 4 tablespoons of extra virgin olive oil and sauté all ingredients (except chicken and chicken broth) for about 15 minutes over medium heat stirring frequently.
Meanwhile, place the chicken breasts on a griddle or frying pan over med. heat for about 15 minutes or until done (no pink meat). Don’t overcook. Chicken will be dry and tough. Sometimes I have had the butcher dice the chicken and I put all of that in the frying pan. Sometimes, I sauté the breasts, then dice them up before putting them in the mixture of garlic, peppers, etc. Sauté them in a bit of olive oil.
Once done, add the chicken (diced) to the other mixture. Add 2 cans of chicken broth, then cover and simmer at low heat for another 30 minutes or so. If you desire, you can add an 8 oz. carton of Philadelphia Cream Cheese or 8 – 12 oz. of sour cream. Since there is lemon juice in this mixture, add carefully while stirring so it won’t curdle. When you do this, it makes a nice creamy mixture but also adds about 2,000 calories, I think! Your choice.
Serve over rice, mashed potatoes, noodles, bread, or just serve as a soup. This is great over poached eggs and toast the next morning! Have fun! If you are brave, you can add a real “bite” to your rattlesnake chicken by increasing jalapeños (and including the seeds) or cayenne pepper but BE CAREFUL! My wife Laura went into delivery of our 5th child three weeks early after a hot batch of this stuff!! It’s called “rattlesnake chicken” because it has a BITE!!!!
- Don