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Wednesday, January 3, 2018

MEXICAN CHILE SKILLET CHICKEN


MEXICAN CHILE SKILLET CHICKEN

I used green chiles as I am a spice chicken, but if you like the heat, you may prefer to use jalapenos (either fresh or canned).  If using fresh, cook along with the onions and bell peppers.  This was a particularly tasty meal especially with that rich creamy cheese sauce.

4 large, thick chicken breasts, OR
  8 thinner chicken breasts
3/tsp sea salt (3 mL)
3/tsp cumin (3 mL)
1/tsp black pepper (2 mL)
1/tsp hot chili powder (1 mL)
4 tbsp olive oil, divided (45 mL)
1 cup chopped onion (250 mL)
1 large red bell pepper, chopped
1 tsp crushed garlic (5 mL)
4.5 oz-can green chiles, OR canned jalapenos (127 g)
Rich Creamy Cheese Sauce:
1 cup homemade chicken stock (250 mL)
4 oz cream cheese (125 g)
11/cups grated Cheddar cheese (375 mL)
3/4  to 1 cup water (175 to 250 mL)

Slice the chicken breasts in half length-wise (as if you are going to butterfly them, but continue cutting right through).  In small bowl, combine salt, cumin, black pepper and hot chili powder.  Sprinkle on both sides of the chicken.

In large nonstick frying pan in 2 tbsp (15 mL) olive oil and over medium heat cook half the chicken for 4 minutes per side until golden brown.  Set aside and repeat with remaining chicken and use 1 tbsp (15 mL) olive oil.  Remove chicken.

In the same pan, cook onion and peppers over medium heat in 1 tbsp (15 mL) olive oil.  Once softened and the onion has turned brown, add garlic and cook a further 2 minutes.  Add green chiles, OR jalapenos.

Rich Creamy Cheese Sauce:  In nonstick frying pan, pour chicken stock and add cream cheese (broken into chunks) and Cheddar cheese.  Allow all to melt and gradually stir in water.  Stir in vegetables.  Place chicken breasts in the 2 pans and pour sauce over the chicken in each pan (the sauce will reduce and thicken).  Cover the pans with lids and cook a further 10 minutes, or until the chicken is white throughout when cut through the thickest part.  Spoon sauce over chicken half way through the cooking time.  Serve chicken with sauce.

Helpful Hints:  If using commercial chicken stock, you may want to reduce the salt. Commercial chicken stock is no doubt very salty-tasting. *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  8 servings
1 serving
350.9 calories
35.5 g protein
20.4 g fat
1.3 g fiber
3.6 g net carbs

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