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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the sauce: | 2. Heat 2 tablespoons of butter and a bit of olive oil in a pan. Add chopped onions, pepper, garlic and sauté until tender. Add 2-3 teaspoons of tomato paste, stir around until all coated. Add chopped tomato, stir around, add a bit of water, like ½ cup or so to give some liquid. Add lemon juice. Add salt and pepper to taste. Add a tablespoon of cumin. Add a few dashes of Red Hot. | 3. A tumeric and a dash of dry adobo spice if you are using. Add fresh, chopped cilantro, approx.1/2 cup or so, you can’t go wrong on amount. | 4. Cover and simmer until almost a liquid, approximately 30 minutes. If it gets too thick, you can always add some water. | 5. When sauce is finished, it should be a semi-thick consistency. Add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen). | 6. To prepare chicken/potatoes: | 7. In a large frying pan, melt 2 tablespoons of butter and a bit of olive oil. | 8. Add sliced, salt and peppered potato slices and fry on each side until golden brown. | 9. Transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered. | 10. In same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm. | 11. In same pan, add more butter/oil. Add chicken breasts and sauté on each side on low heat, keeping covered, then uncovering when almost done to brown nice. | 12. Transfer these to platter and arrange on top of potato/onion slices. | 13. Drizzle the sauce atop these and around the platter. | 14. Serve extra sauce in a dish on top of a plate decorated with colored tortilla chips. | 15. Garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless sliced boneless	-	-	-	-
potato	2		sliced medium	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
onion	1		sliced	60.0	14.01	1.65	0.15
jalapeno pepper choice	1		chopped	-	-	-	-
garlic clove	3		chopped	-	-	-	-
tomato paste	2 -3	teaspoons		0.0	0.0	0.0	0.0
tomato	1		chopped	32.76	7.0798	1.6016	0.364
lemon juice	1	dash		-	-	-	-
cilantro	1	bunch		-	-	-	-
butter	4 -6	tablespoons		0.0	0.0	0.0	0.0
olive oil				-	-	-	-
cream cheese	2	tablespoons		88.5	1.05	2.13	8.58
heavy cream	1	tablespoon		51.0	0.41100000000000003	0.426	5.412000000000001
salt pepper				-	-	-	-
adobo seasoning				-	-	-	-
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
red sauce hot	2 -3		Red	-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
tortilla chip			colored	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.