Spicy texas two-step style chicken

History and Origin of Spicy Chicken

Spicy chicken is one of the most popular recipes in various cultures, especially in the United States and several Latin American countries. This preparation is characterized by its intense flavor and the combination of ingredients that enhance the spiciness in a balanced way. In Mexico, spicy chicken is usually made with fresh chilies and native spices, while in countries like Peru or Argentina, the sauces may vary, including aji and other local condiments.

In different regions of Latin America, this type of dish has particular names that reflect its ingredients or its method of preparation. For example, in Colombia it is often known as "Pollo en salsa picante" (Chicken in spicy sauce), and in Chile, "Pollo a la diabla" (Devil-style Chicken). Despite the variations, the essence of the dish remains: juicy chicken with a spicy kick that awakens the palate.

The Texas Two Step-style Spicy Chicken is inspired by the Southern cuisine of the United States, where robust and seasoned sauces predominate. This recipe stands out for its simplicity and speed, ideal for those looking for a dish with character without complications in its preparation.

How to Prepare Texas Two Step-Style Spicy Chicken

To prepare this delicious Spicy Chicken we will need the following ingredients: Pace Picante Sauce, Light Brown Sugar, Dijon-Style Mustard, Boneless, Skinless Chicken Breasts, and Cooked Rice to serve on the side.

First step: Mix the picante sauce, light brown sugar, and Dijon-style mustard in a bowl until a homogeneous mixture is obtained.

Second step: Place the chicken breasts in a shallow 2-quart baking dish.

Third step: Pour the picante sauce mixture over the chicken, making sure to coat them well so they absorb the flavor.

Fourth step: Bake at 400°F (approximately 200°C) for 20 minutes or until the chicken is fully cooked and tender.

Fifth step: Serve the chicken hot accompanied by cooked rice to complement the dish and balance the spiciness.