This dish is light and so tasty! It has a mexican-like flavor. Its versatile enough that you could change up ingredients, adding more veggies, maybe red and yellow peppers, adding cheeses, but its really yummy as is too! Great for a dinner party, presentation is beautiful! Enjoy!
- 4 boneless skinless chicken breasts (sliced to pane thinness, slice each breast to make thinner slices)
- 2 potatoes (sliced, medium, no-too-thick thickness)
- 1 large onion, finely chopped
- 1 large onion, sliced thin in circles
- 1 jalapeno pepper (or any hot pepper of your choice, finely chopped)
- 3 garlic cloves (finely chopped)
- 9.85-14.78 ml tomato paste
- 1 large tomato (chopped)
- 0.25 ml fresh lemon juice
- 1 bunch fresh cilantro
- 59.16-88.74 ml butter
- olive oil
- 29.58 ml cream cheese
- 14.79 ml heavy cream
- salt and pepper
- adobo seasoning, if you have- not necessary really (optional)
- 14.79 ml cumin
- 0.5-0.75 ml red hot sauce (i.e. Franks Red Hot, any cayenne pepper sauce)
- 4.92 ml turmeric
- colored tortilla chips (for presentation)
- To prepare the sauce:.
- Heat 2 tablespoons of butter and a bit of olive oil in a pan. Add chopped onions, pepper, garlic and sauté until tender. Add 2-3 teaspoons of tomato paste, stir around until all coated. Add chopped tomato, stir around, add a bit of water, like ½ cup or so to give some liquid. Add lemon juice. Add salt and pepper to taste. Add a tablespoon of cumin. Add a few dashes of Red Hot.
- A tumeric and a dash of dry adobo spice if you are using. Add fresh, chopped cilantro, approx.1/2 cup or so, you can’t go wrong on amount.
- Cover and simmer until almost a liquid, approximately 30 minutes. If it gets too thick, you can always add some water.
- When sauce is finished, it should be a semi-thick consistency. Add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen).
- To prepare chicken/potatoes:.
- In a large frying pan, melt 2 tablespoons of butter and a bit of olive oil.
- Add sliced, salt and peppered potato slices and fry on each side until golden brown.
- Transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered.
- In same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm.
- In same pan, add more butter/oil. Add chicken breasts and sauté on each side on low heat, keeping covered, then uncovering when almost done to brown nice.
- Transfer these to platter and arrange on top of potato/onion slices.
- Drizzle the sauce atop these and around the platter.
- Serve extra sauce in a dish on top of a plate decorated with colored tortilla chips.
- Garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like.
This was, though challenging, a very good recipe. The picture I posted doesn't have the onions, because that was the plate which came out looking the best of the two. The heat of the sauce can be overwhelming if you taste it by itself, but with the chicken and potatoes, it's perfect. This took a long time to make, but it was worth every minute.
I am making this now and it is a lot of work.I am using talapia filets in place of chicken.What I mainly wanted was the sauce.Next time will serve over linguini in place of potatoes.They are good too but being italian we love our pasta.lol I think now that I have made it should be easier next time,I just have too many things going on at once.Flavor is there and it is versital.Thanks for the recipe.