Thursday, August 12, 2010

Chicken in 3 Chile' Cream Sauce

Prep Time: 30 minutes
Cook Time: 20-25 minutes


3 lbs of chicken breasts – about 4-6 depending on size, cut in half

1 onion – chopped

1 small jalapeno – finely chopped

1 tbs olive or vegetable oil

1 tbs flour

1 3/4 cups of water

1 tsp smoked paprika

1/8 tsp ground black pepper

1 tsp kosher salt

2-3 annehiem chilis – roasted, cleaned and chopped (recipe listed in a previos post)

2 pablano peppers – roasted, cleaned and chopped

1 cup heavy cream

Tortilla’s – for serving

Toppings: (optional)

Fresh avocado – sliced or cubed

Chopped fresh cilantro

Sour cream

Toasted pumpkin seeds (pepita’s)

In a 3-4 quart soup pot on medium heat, sauté onion, jalapeño in oil until mostly tender; about 3-4 minutes. Stir in flour until well incorporated, cook 1 minute before adding water, paprika, salt and pepper – stir and bring to a boil. Add chicken one piece at a time submerging as much of the chicken as possible in the liquid. Cook for 10 minutes stirring occasionally. Reduce heat to med-low, add cream and peppers and simmer another 5-10 minutes until chicken is cooked through – or registers 165 when tested with a meat thermometer. Serve with your choice of topping and alongside rice, beans and plenty of tortilla’s to sop of the delicious sauce.

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