Ahh.. there is nothing like enjoying a warm plate of creamy Jalapeno Chicken while sitting in the market in San Juan Del Sur, Nicaragua. This is where I fell in love with this delightful dish. You have to be up for a little spice, but believe me it is worth a little burn!
(source: thefoodcharlatan.com)
The jalapenos, onions, garlic and fresh rosemary meld together to create an exquisite sauce which is smothered over a plate of chicken, black beans and rice. It’s all about the sauce!
It’s a recipe that’s definitely on my top ten list!
Ingredients:
1 1/2 cup of heavy cream
½ cup of milk
2 tbsp of flour
2 small onions
2 minced garlic gloves
3 jalapenos
3 tbsp fresh rosemary
dash of salt and pepper
3 diced chicken breasts
Here’s what you do:
(source: thefoodcharlatan.com)
Remove the seeds from the jalapenos if you don’t want a super spicy sauce. I use a fork to handle the jalapeno so that it doesn’t burn your hands. Mince the garlic and slice the jalapenos and onions in rings or thin strips. Set aside. In a small mixing bowl, whisk 2 tsp of flour with the milk until smooth. Begin sauteing the jalapenos, garlic and onions on medium low heat until they are slightly browned. Slowly add the cream and milk mix. Throw in the rosemary; fresh is the best, but whatever you have will work. Turn the heat down to low and stir until the delicious sauce begins to get creamy. In a separate skillet cook the chicken until done and then combine the chicken into the sauce. Serve over rice with black beans or another way to try it is over angel hair pasta!
