Chef Andre Rush shares his recipe for Honey Habanero Chicken

Chef Andre Rush visited GTCC this week.

Andre Rush, former White House chef, decorated Army veteran, and star of Gordon Ramsay’s "Kitchen Commando," visited  Guilford Technical Community College on Friday.

Chef Rush is renowned for his culinary expertise, inspiring life story, and commitment to raising awareness for veteran mental health.

He also has a tasty recipe for Honey Habanero Chicken that he was willing to share.

Honey Habanero Chicken

by Chef Andre Rush

• 3 tablespoons extra virgin olive oil
• ¼ cup lime juice, from 2 limes
• 4 large garlic cloves, roughly chopping
• 1 tablespoon kosher salt
• 1 teaspoon crushed chili flakes
• 1 teaspoon honey
• 6 habanero, diced
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1 tablespoon sugar
• 2 pounds boneless chicken thighs, diced

1. Place the chicken in a gallon-size zip-top bag. Use a blender to combine all the other ingredients and pour into the bag with the chicken.
2. Place in refrigerator and allow to marinate for 8 to 12 hours. But can leave for 24 hours – the longer in the marinade, the better.
3. Cook chicken in a pan at medium-high heat until it's done.
4. Place a layer of arugula and Green Chili Sauce on a plate and top it with the chicken. 

Green Chili Sauce

• 3 jalapeño chili peppers, seeded if desired (use about half the seeds for a medium-hot sauce) and roughly chopped (see note)
• 1 cup packed fresh cilantro leaves
• 2 cloves garlic, roughly chopped
• 1/2 cup mayonnaise
• 1/4 cup of sour cream
• 1 tablespoon fresh lime juice (from one lime)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• Arugula

1. Combine all ingredients, except the olive oil in a blender. Process until smooth.
2. With the motor running, slowly drizzle in olive oil.
3. Transfer to a bowl and refrigerate until ready to serve.
4. To serve, mix arugula and sauce to use as a base for the chicken.