Chicken Lazone

I’m going to try to talk food three times this week.  It’s going to be light on words, unless there’s a recipe for me to offer in-post, but hey, you’ve got some eating to do.

First up is my new favorite dinner. It is not healthy, but it is good: Chicken Lazone.

Here’s the recipe – http://www.recipezaar.com/Chicken-Lazone-65768

Read it. It’ll take you about a minute, because it’s that easy.  It’s also ridiculously tasty, in a way that you wouldn’t expect just from reading the ingredients, especially for those who love Cajun food.

At the risk of repeating my tweets, some quick notes:

• Your choice of chili powder makes a difference. We use Penzey’s, medium hot.  If that doesn’t supply enough heat for you, toss in as much cayenne as you care to endure.
• Depending on the amount of chicken, we often increase — even double — the spice mixture. The key is to make sure that the spices are COATING each piece of chicken.  You’ll see some of that in the images below.
• We also increase the amount of cream proportionately to the spices in the interests of making a proper amount of sauce with the flavor all suffused and whatnot.
• My wife says you could leave out half the butter if you wanted to, but why would you do this?

Now, the food porn.