Red Eye Chicken
Submitted by GMWARREN
Red eye chicken: pan-fried chicken breasts rubbed with paprika, white and black pepper, and cayenne, then finished with a quick roux-based tomato pan gravy. A fast, fiery weeknight chicken dinner.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minA fast, fiery chicken dinner that earns its name from a bold pepper kick. The breasts are rubbed on both sides with white and black pepper, paprika, and cayenne, then pan-fried until they pick up a spicy, browned crust and cook through.
Once the chicken comes out, the same skillet does double duty. Oil and flour cook into a browned roux, scraping up all the savory bits left behind, then broth and tomato sauce are whisked in and simmered into a smooth, lightly spicy gravy. A little extra cayenne lets you dial the heat to taste.
Spoon that reddish, peppery sauce back over the chicken and serve. Start to finish it takes about half an hour, which makes it a go-to when you want something with a little fire on a weeknight. Pair it with rice or mashed potatoes to soak up the gravy and tame the heat.
Chef Tips
- Season the chicken generously on both sides so the pepper rub forms a flavorful, browned crust.
- Don’t overcook the breasts; pull them as soon as they’re cooked through, since lean chicken dries out fast.
- Cook the roux to a light brown for a nuttier, deeper sauce, scraping up the browned bits from the chicken.
- Adjust the cayenne up or down to set your heat level.
Variations
- Use chicken thighs for a juicier, more forgiving result.
- Add a splash of hot sauce or a pinch of smoked paprika to the gravy.
- Stir in a little cream at the end for a milder, richer sauce.
Ingredients
Directions
Trim off and discard visible fat from chicken.
In a large non-stick skillet, over medium-high heat, heat 1 tablespoon oil.
Add chicken.
Sprinkle with ¼ teaspoon white pepper, ¼ teaspoon black pepper, ¼ teaspoon paprika and ⅛ teaspoon Cayenne.
Season with salt to taste. brown for 2 to 3 minutes. Turn chicken and sprinkle with remaining seasonings.
Continue pan frying until chicken is cooked through.
Remove from skillet and keep warm.
To skillet, add remaining oil and flour.
Continue to cook and stir for 3 to 4 minutes, until flour is well combined and brown.
Gradually add broth and tomato sauce, continuing to cook and stir until sauce is smooth and thickened.
Season with salt and Cayenne to taste.
Spoon sauce over chicken and serve.
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