Tender chicken simmered in a Mexican-style creamy sauce. Perfect for a quick and tasty weekday meal. Switch it up by using flank steak instead of chicken. Serves 4-6
Ingredients:
4 chicken breasts, cut into strips
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cumin
1/2 lemon, juiced
1 T olive oil
1/2 onion, diced
1/2 green pepper, diced
2 garlic cloves, minced
2 teaspoons tomato paste
1 roma tomato, diced
2 sliced jalapeño (about 1 teaspoon), minced
2 cups chicken stock
1-2 Tablespoons cream cheese
1 Tablespoon fresh cilantro, chopped
Directions:
1. Place the chicken strips in a bowl and season with salt, pepper, cumin, and lemon juice.
2. In a large non-stick skillet, heat olive oil on medium-high heat. Add the chicken and cook 5-10 minutes until lightly browned, stirring occasionally.
3. Add the onion, green pepper, garlic, and tomato paste and cook for 2-3 minutes to soften.
4. Add the tomato, jalapeño, and chicken stock and bring to a boil, then turn heat to a medium-low and cook covered for 10-20 minutes. The liquid will start to evaporate a little and condense in flavors, and the chicken will tenderize.
5. Stir in the cream cheese and cilantro. Adjust your seasonings to your taste, adding garlic salt or chicken bouillon if needed. Serve with your favorite rice and garnish with fresh cilantro.
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