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. ---------------------------------------------------------------------------
Nutrition
Ingredients
