CHICKEN in CREAMY JALAPEÑO CHEESE SAUCE

This 30 minutes easy recipe is packed with flavors! It is the perfect dish to make when you're running short on time... VIDEO https://www.youtube.com/watch?v=jwVEX9rypAY

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon  clarified butter
• 2  large boneless skinless chicken breasts, cubed into bite-size
• 1⁄2 teaspoon fresh ground black pepper (to taste)
• 1⁄4 teaspoon sea salt
• 1⁄2 cup  white onion
• 1⁄2 cup  red pepper, finely chopped
• 2⁄3 cup  jalapeno pepper, seeded, membranes removed and finely chopped
• 2  large garlic cloves, pressed
• 1  teaspoon dried ancho chile powder
• 1  teaspoon cumin
• 1  cup low sodium chicken broth
• 1⁄2 cup heavy cream
• 1  cup aged cheddar cheese, grated
• 2  teaspoons cornstarch (mixed in 1/3 cup cold water)
• 1⁄8 teaspoon  smoked paprika (per serving)
• 1  tablespoon fresh parsley, chopped

Directions

1. In a large skillet over medium heat, combine oil and butter. When hot, add chicken and sauté for 2 minutes or until no longer pink. Transfer into a bowl, using a slotted spoon.
2. Return skillet and the juices on the stove. When liquids simmer, add onion, red and jalapeño peppers; sauté until soft, about 2 ½ to 3 minutes. Add garlic and sauté for 1 minute; season with ancho chili powder and cumin, stirring for 30 seconds.
3. Pour in chicken broth and heavy cream; stir until combined. Carefully transfer mixture into a blending jar and process until smoother, leaving small chunks in the sauce. Return to skillet and when simmers again, add cheese. After melted and well mixed, return chicken cubes and its juice; stir and cook for 10 minutes.
4. To thicken the sauce after cooking time is over, add cornstarch mixture and stir. Spoon chicken mixture over a bed of rice and sprinkle with smoked paprika and parsley. Makes 4 servings.