Chicken in Creamy Jalapeño Cheese Sauce
A few months ago, I was getting myself ready to make and film my Pickled Jalapeño recipe. I don’t know where my mind was at but I bought a lot more jalapeño peppers than I really needed therefore I had several left over in my crisper. That was when I remembered a recipe that I haven’t made for quite a while now … my Chicken in Creamy Jalapeño Cheese Sauce!
When I was living in Toronto, I had two jobs on the go – my event planning company that I just launched plus bartending. I was busy, working long hours and making a homemade dinner was not an option most of the time. During that period, I was eating out a lot. Eventually, it got blasé so I decided to widen my repertoire of recipes by creating meals at home in 30 minutes or less. That is when this featured recipe came to be…
We are all busy with our schedules and some don’t have the time to spend hours cooking a nice homemade meal after a long day at work. Prepared foods are definitely not the best “healthy” solution if you are concerned about preservatives, lack of nutrients, chemicals and other elements such as sugar, fat and sodium. That is when those 30 minute or less yummy recipes come in handy!
Chicken in Creamy Jalapeño Cheese Sauce is a quick and easy recipe. Although it only takes 30 minutes, from start to finish don’t be fooled by thinking it lacks flavor… Au contraire! This recipe is quite tasty! With fresh sautéed ingredients in a beautiful creamy cheese sauce, this is a meal that you have to add to your recipe folder.
Bon Appétit!
Just a quick note… If you really like spicy food, don’t remove the ribs and seeds from the jalapeño peppers!
Check out these other fabulous chicken recipes…
– Dakgangjeong ~ Sweet & Spicy Crispy Korean Chicken
– North African Chicken Thighs with Dates & Pomegranate Molasses
– 3 Cheese Chicken Parmesan
– Chicken Française
– Indian Butter Chicken
– Thai Chicken Curry
and for even more poultry recipes, click on this link… Recipe Category • Poultry
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Chicken in Creamy Jalapeño Cheese Sauce
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. 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, to taste
- 1/2 cup white onions, finely chopped
- 1/2 cup red peppers, finely chopped
- 2/3 cup jalapeño peppers (about 3 peppers), seeded, membranes removed and finely chopped
- 2 large cloves garlic, pressed
- 1 tsp. ancho chili powder
- 1 tsp. ground cumin
- 1 cup low-sodium chicken broth
- 1/2 cup 35% heavy cream
- 1 cup sharp Cheddar cheese, grated
- 1 tbsp. cornstarch (mixed in 1/3 cup cold water)
- 1/8 tsp. smoked paprika per serving
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- 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 to a bowl, using a slotted spoon; set aside.
- Return the skillet back to the stove on medium heat. When hot, add onions, 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 the mixture into the jar of a blender and process until fairly smooth, leaving small chunks in the sauce.
- Return the sauce to the skillet and when it simmers again, add cheese; stir until melted. Return the chicken cubes and any accumulated juices, stir and cook for 10 minutes.
- Add the cornstarch mixture and stir until the sauce thickens, about 45 seconds. Spoon the chicken mixture over a bed of rice and sprinkle with smoked paprika and parsley.
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