Saturday, June 16, 2012

Chicken with Salsa Jalapeña

Recently, we enjoyed a delicious meal from our "Sunday Lunch Ladies" - Chicken with Salsa Jalapeña. It was so delicious that I had to find a recipe that I could make at home. I was able to find a recipe at Latin and Caribbean Cuisine @ suite101 and after a few modifications here it is:

1 cup of crema (substitute heavy cream)
1/2 cup milk (you may not need the full amount)
2 medium onions, sliced thin
2 cloves of garlic, minced
4 jalapeños, sliced length-wise (remove seeds for a milder sauce)
salt and pepper to taste
3 chicken breasts sliced into strips

1. In a sauce pan saute the onions, jalapeños and garlic for about 5 minutes over a medium heat until they soften.
2. Add the crema and stir to incorporate all the ingredients.
3. Add half of the milk to loosen the sauce. Allow to simmer over low heat for 10 minutes. If the sauce thickens too much, add more milk. Be careful not to cook over too high a heat otherwise the milk could either boil over or scald. Add salt and pepper to taste.
4. As you are preparing the sauce, place the chicken in a fry pan (add a small amount of oil if necessary) and cook until the juices run clear. When chicken is cooked add the sauce to the pan and coat the chicken.
Serve and enjoy.

The original article suggested that you could add either monterey jack, cheddar, or quesio to the sauce and use it over a grilled hamburger with sliced tomato and avocado. You could also serve the sauce over grilled vegetables like squash rounds, broccoli or every cauliflower - yum!