Ingredients
4
4 servings
- •2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
- •1 cup heavy cream
- •1 tablespoon fresh lemon juice
- •2 teaspoons minced fresh ginger root
- •2 teaspoons ground cumin
- •2 teaspoons ground black pepper
- •1 teaspoon ground cinnamon
- •1 teaspoon salt
- •1 teaspoon cayenne pepper, or to taste
- •2 tablespoons olive oil, divided
- •1 large onion, chopped
- •1 jalapeno pepper, seeded and minced
- •5 cloves garlic, minced
- •1 (8 ounce) can tomato sauce
- •1 (6 ounce) can tomato paste
Instructions
- Combine cut chicken, 1 cup heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne pepper in a bowl and allow to marinate in the refrigerator for 1 hour or more.
- When chicken is marinated to your liking, heat 1 tablespoon oil in a large pan over medium heat; sauté onion, jalapeno, and garlic until softened, about 5 minutes. Add tomato sauce and tomato paste and bring to a boil, then reduce heat to a simmer.
- Heat remaining oil in another skillet over medium to medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Add more heavy cream as desired to obtain a light red sauce mixture. Stir and let simmer until flavors have melded, 10 to 15 minutes. Serve.
Nutritional Facts
Per 4 servings
- Calories: 597
- Carbohydrate: 20g
- Fat: 35g
- Fiber: 4g
- Protein: 52g
- Sugar: 9g
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