CHICKEN IN CREAMY JALAPEÑO CHEESE SAUCE

CHICKEN in CREAMY JALAPEÑO CHEESE SAUCE image

Provided by CLUBFOODY

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

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1 tablespoon olive oil
1 tablespoon clarified butter
2 large boneless skinless chicken breasts, cubed into bite-size
1/2 teaspoon black pepper, to taste
1/2 teaspoon sea salt, to taste
1/2 cup white onion, finely chopped
1/2 cup red pepper, finely chopped
2/3 cup jalapeno pepper, seeded, membranes removed and finely chopped (about 3 peppers)
2 large garlic cloves, pressed
1 teaspoon dried ancho chile powder
1 teaspoon ground cumin
1 cup low sodium chicken broth
1/2 cup heavy cream
1 cup sharp cheddar cheese, grated
1 tablespoon cornstarch (mixed in 1/3 cup cold water)
1/8 teaspoon smoked paprika (per serving)
1 tablespoon chopped parsley (for garnish)

Steps:

In a large skillet over medium heat, combine oil and butter. When hot, add chicken and sauté for 2 minutes or until no longer pink. Transfer into a bowl, using a slotted spoon.
Return skillet and the juices on the stove. When liquids simmer, add onion, red peppers and jalapeño peppers; sauté until soft, about 2 ½ to 3 minutes. Add garlic and sauté for 1 minute; season with ancho chili powder and cumin, stirring for 30 seconds.
Pour in chicken broth and heavy cream; stir until combined. Carefully transfer mixture into a blending jar and process until smoother, leaving small chunks in the sauce. Return to skillet and when simmers again, add cheese. After melted and well mixed, return chicken cubes and its juice, stir and cook for 10 minutes.
To thicken the sauce after cooking time is over, add cornstarch mixture and stir. Spoon chicken mixture over a bed of rice and sprinkle with smoked paprika and parsley. Makes 4 servings.

Nutrition Facts : Calories 382.2, Fat 28.9, SaturatedFat 15.6, Cholesterol 115.8, Sodium 579.4, Carbohydrate 9.2, Fiber 1.6, Sugar 2.6, Protein 22.3