chicken in creamy jalapeño cheese sauce

Name: Chicken in Creamy Jalapeño Cheese Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon(s) olive oil; 1 tablespoon(s) clarified butter; 2 large boneless, skinless chicken breasts, cubed into bite-size; freshly ground black pepper, to taste (i always use mixed peppercorns); ground himalayan sea salt; 1/2 cup(s) white onions, finely chopped; 1/2 cup(s) red peppers, finely chopped; 2/3 cup(s) jalapeno peppers (about 3 peppers), seeded, membranes removed and finely chopped; 2 large cloves garlic, pressed; 1 teaspoon(s) ancho chili powder; 1 teaspoon(s) ground cumin; 1 cup(s) low-sodium chicken broth; 1/2 cup(s) 35% heavy cream; 1 cup(s) aged cheddar cheese, grated; 2 teaspoon(s) (heaping) cornstarch in 1/3 cup cold water; 1/8 teaspoon(s) smoked paprika per serving; 1 tablespoon(s) chopped fresh parsley, for garnish

14 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Jul 1, 2019

This 30 minutes easy Chicken in Creamy Jalapeño Cheese sauce is packed with flavors! It is the perfect dish to make when you're running short on time...

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 servings

Ingredients

1 tablespoon olive oil
1 tablespoon clarified butter
2 large boneless, skinless chicken breasts, cubed into bite-size
freshly ground black pepper, to taste (i always use mixed peppercorns)
ground himalayan sea salt
1/2 cup white onions, finely chopped
1/2 cup red peppers, finely chopped
2/3 cup jalapeno peppers (about 3 peppers), seeded, membranes removed and finely chopped
2 large cloves garlic, pressed
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 cup low-sodium chicken broth
1/2 cup 35% heavy cream
1 cup aged cheddar cheese, grated
2 teaspoons (heaping) cornstarch in 1/3 cup cold water
1/8 teaspoon smoked paprika per serving
1 tablespoon chopped fresh parsley, for garnish

How To Make chicken in creamy jalapeño cheese sauce

Step 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.

Step 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.
Step 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.
Step 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
Step 5

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jwVEX9rypAY
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