Caramelized Chicken With Jalapeno Cream Food

VIETNAMESE-STYLE CARAMELIZED CHICKEN

Steps:

• Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate.
• Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted. Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes.
• Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalapeños. Serve the chicken over the rice and top with cilantro leaves.

CHICKEN WITH JALAPENO CREAM SAUCE

Steps:

• Preheat the oven to 350. Season the chicken breasts with salt and pepper.
• Heat an oven proof pan over medium high heat. Add the vegetable oil. Once it is nice and hot, sear the chicken breasts on both sides and then place in the oven to cook for 20-25 minutes. You want the chicken to reach an internal temperature of 165 degrees but cooking time might vary slightly depending on the thickness of the breast.
• Using a small sauce pan, melt the butter over medium heat. Add the onions, jalapenos, and garlic and cook for about 3 minutes. Then whisk in the flour to create a roux.
• Turn the heat down to medium low and add the skim milk and evaporated milk. Cook for about 7 minutes until it begin to thicken. Turn off the heat and stir in the cheese. Taste and season with salt and pepper.
• Right before serving, squeeze the lemon over the chicken breasts and spoon the sauce over.

CREAMY JALAPEñO SKILLET CHICKEN

Steps:

• Stir cumin, chili powder and salt together in a small bowl. Sprinkle both sides of chicken with the spice mixture.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken; cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, 6 to 8 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon oil, onion and jalapeños to the pan. Cook, stirring, until softened and starting to brown, about 3 minutes. Add broth and cream cheese; bring to a simmer. Cook, stirring to melt the cream cheese, for 3 to 5 minutes. Add Cheddar; stir until melted. Return the chicken and any accumulated juices to the pan and turn to coat with the sauce. Serve sprinkled with cilantro, if desired.

GRILLED CHICKEN WITH JALAPENO CARAMELIZED ONIONS

Steps:

• Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray. Remove chicken from package and place on a plastic cutting board. Season both sides of chicken with salt, black pepper and garlic seasoning. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through.
• Heat large skillet over medium-high heat with oil. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes. Pour remaining 1/4 cup chicken broth into a bowl. Whisk in cornstarch until it is completely dissolved and add to the pan. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens. Using tongs, discard the bay leaves and remove the pan from heat.
• Serve 4 of the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side. Reserve remaining 4 chicken breast halves for sandwiches.

CARAMELIZED CAJUN CHICKEN

Steps:

• Prepare your charcoal on the grill, or preheat your gas grill to 350-400 degrees (medium-high).
• Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2 inch thickness using a rolling pin or the flat side of a meat mallet.
• Stir together brown sugar and Cajun seasoning; rub over the chicken.
• When grill is ready, grill chicken, covered with the grill lid, 4 minutes on each side or until done. Season with salt if you need it.

CHICKEN WITH CREAMY JALAPENO SAUCE

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.