Of all the hot things I've made this week, this was the best by far. In fact, I'd be willing to say that this was the best thing I've ever eaten that was this intensely spicy. The cream in this recipe really helps to take the edge off the peppers and really brings out that unique habanero flavor. We were all sweating and crying as we ate, but that didn't stop anyone from getting seconds and even thirds.
Onion, garlic, and the habaneros.
Almost as many habaneros as onions!
After adding the cream, the habaneros reminded me of stained glass on the surface of the sauce.
Thick, creamy, and fiery hot!
There was just enough tang from the blue cheese to balance the habaneros.
The tears in my beard.
1 lb Pasta
2 1/2 Cups Cream
1/2 Cup Blue Cheese
2 Tablespoons Butter
1 Tablespoon Flour
3 Cloves Garlic
1 lb Chicken
21 Habaneros - 11 with seeds, 10 without
Bring pasta water to a boil. Mince up the habaneros and garlic. Chop the onion. Cook the chicken on high heat in the frying pan to brown and cook through. Remove from pan and allow to sit. In the same pan, lightly brown the onions, about 7 minutes. This might be a good time to drop that pasta. Add in the habaneros, garlic, and butter, and cook about 3 minutes. Whisk in the butter and stir well to eliminate any lumps. Cook for about 2 minutes stirring the whole time. Whisk in the cream and bring to a simmer. Slice the chicken and add it to the pan along with the blue cheese. Remove from heat and mix with the hot pasta when it is ready.