DROOL-WORTHY MEXICAN CHICKEN IN CREAM SAUCE

By foodiva

Ingredients

• Directions:
• 1 1/2 lbs. chicken breast, cut into bite-seized pieces
• 2 tsp. Mexican chili powder
• Kosher salt
• 2 tbs. olive oil
• 1 red onion, chopped
• 2 cloves garlic, sliced
• 1 poblano pepper, seeded and sliced
• 1 jalapeño pepper, seeded and thinly sliced
• 1 orange bell pepper
• 1 red bell pepper
• 3/4 cup whipping cream
• 1/4 cup cilantro, chopped
• Brown rice for serving
• Prepare rice according to package directions.
• In the sauce pan, combine chicken with chili powder and salt.
• Add olive oil to the pan and sauté chicken on medium heat for 8-10 minutes. Transfer chicken to a clean plate and set aside.
• Add the onions and garlic to the same skillet and sauté for 2 minutes ( careful not to burn the garlic).
• Add the peppers and a pinch of salt and continue sautéing for 5 minutes.
• Turn the heat down to low, cover and cook for 8 additional minutes or until the peppers are tender.
• Stir in cream and cooked chicken and scape all of the brown bites off of the bottom of the pan.
• Keeping the heat low, simmer, uncovered for 5 minutes until the cream is slightly thickened.
• Add cilantro, season with additional salt ( if desired) and serve over brown rice.
• Filed Under: Chicken, Dinner, Recipes
• Tagged With: chicken in cream sauce, cinco de mayo recipe, creamy chicken recipe, mexican chicken recipe
• « Local Bites, Cocktails, Food & Events for May & June 2015The two-week family dinner challenge »
• TRACKBACKS
• Zesty Cilantro Lime Mexican Chopped Salad — MealDiva says:
• May 1, 2016 at 8:27 am
• […] people prefer the salad without the kick. Serve this salad with a little Mexican Marinated Steak, Mexican Chicken in Cream Sauce , some Homemade Lemonade and a little Mexican Chocolate Ganache Cake for dessert. Happy Cinco de […]
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Details

Servings 1
Adapted from mealdiva.com

Preparation

Step 1

Put the chicken back in the pan with the veggies… add a little cream…add a little parsley…

1 ½ lbs. chicken breast, cut into bite-seized pieces

Directions:

Prepare rice according to package directions.

In the sauce pan, combine chicken with chili powder and salt.

Add olive oil to the pan and sauté chicken on medium heat for 8-10 minutes. Transfer chicken to a clean plate and set aside.

Add the onions and garlic to the same skillet and sauté for 2 minutes ( careful not to burn the garlic).

Add the peppers and a pinch of salt and continue sautéing for 5 minutes.

Turn the heat down to low, cover and cook for 8 additional minutes or until the peppers are tender.

Stir in cream and cooked chicken and scape all of the brown bites off of the bottom of the pan.

Keeping the heat low, simmer, uncovered for 5 minutes until the cream is slightly thickened.

Add cilantro, season with additional salt ( if desired) and serve over brown rice.

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