Prep 30 mins
Cook 30 mins
My BIL and I made this when they were here over the 4th of July. WOW! This is sooooo good! I guess he got the recipe from the food network website and changed it up a little bit. It is really yummy and totally worth the prep. Make sure you dice the chicken into chunks.If you don't like a lot of heat cut down on the chilis.
- 1⁄2 cup extra virgin olive oil
- 5 garlic cloves, minced
- 5 yellow onions, minced
- 4 lbs boneless skinless chicken breasts
- salt & freshly ground black pepper
- 1⁄4 cup all-purpose flour
- 2 serrano chilies, sliced thin
- 3 tablespoons sweet paprika
- 2 tablespoons cumin seeds, toasted
- 2 tablespoons dried oregano
- 4 -5 cups chicken stock or 4 -5 cups water
- Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.
- In the meantime, season the chicken with salt and pepper. Sprinkle the flour over the chicken and toss to coat. Heat another large saute pan over medium-high heat and add 3 tablespoons of olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes.
- Once the onion mixture is caramelized and softened, add the serranos, paprikas, cumin, and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring to a boil. Reduce the heat and simmer until the sauce is thick and delicious, approximately 20 minutes. Adjust seasoning with salt and pepper.
- Serve with your favorite fixings! We cut up some lime for people to squeeze on their tacos also.