tablespoon olive oil
tablespoon clarified butter
large boneless skinless chicken breasts, cubed into bite-size
teaspoon black pepper, to taste
teaspoon sea salt, to taste
cup white onion, finely chopped
cup red pepper, finely chopped
cup jalapeno pepper, seeded, membranes removed and finely chopped (about 3 peppers)
large garlic cloves, pressed
teaspoon dried ancho chile powder
teaspoon ground cumin
cup low sodium chicken broth
cup heavy cream
cup sharp cheddar cheese, grated
tablespoon cornstarch (mixed in 1/3 cup cold water)
teaspoon smoked paprika (per serving)
tablespoon chopped parsley (for garnish)
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.
Return skillet and the juices on the stove. When liquids simmer, add onion, red peppers 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.
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.
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
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