Southwestern Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
-
Topping
- 1⁄4 cup olive oil
- 2 -4 jalapenos, diced
- 1 cup red onion, diced
- 1 cup yellow onion, diced
- 6 tablespoons cilantro, minced
- 6 tablespoons parsley, minced
- 3 tablespoons fresh oregano, minced
- 1⁄8 cup garlic, minced
- salt and pepper, to taste
-
Chicken
- 1⁄4 cup olive oil
- 2 skinless chicken breasts, rinsed
- salt and pepper, to taste
-
Slurry
- 1 cup chicken stock
- 6 tablespoons all-purpose flour
directions
- Topping: In a large pan, heat olive oil.
- Dice jalapenos and onions.
- Mince cilantro, parsley, oregano, and garlic.
- Add to hot oil.
- Saute until softened.
- Add salt and pepper, to taste.
- Transfer to a smaller pan to continue cooking.
- Chicken: Add additional oil to pan.
- Rinse chicken thoroughly, pat dry, and place in hot oil.
- Add salt and pepper, to taste, on both sides.
- Brown on both sides until internal temperature is 165F or above.
- Slurry: Drain oil from pan.
- Add chicken stock and use wooden spoon to loosen bits from the bottom of the pan.
- Add flour and stir in until thickened.
- Strain slurry through a sieve to catch all large bits.
- Serving suggestion: Slice each chicken breast in 1" slices.
- Slice large avocado in half lengthwise and remove the pit.
- Place avocado next to chicken and fill hole where pit was with slurry.
- Slice roma tomatoes in half and place between chicken and avocado.
- Season tomatoes with salt.
- Spoon topping over each chicken breast.
- Spoon slurry over each chicken breast and from the top of the chicken breast around the plate to the bottom of the chicken breast.
- Place two sprigs of parsley next to each chicken breast.
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