Tomato Cream Chicken Recipe

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Ingredients:

Serving

1 cup chopped onion
4 fresh jalapenos , seeds & tops removed
1/4 cup pine nuts
1/4 cup fresh garlic clove
1/4 cup dark brown sugar, lightly packed
1/2 lemon , juice of
1/2 lime , juice of
1 tsp onion powder
1 tsp dried oregano leaves
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/4 tsp ground nutmeg
1/4 cup chicken stock
1 -2 stalk lemongrass , don'tsp blend this ingredient with the first group of ingredients, it will be added then removed later (if you can'tsp get lemon grass, substitute a 3-inch piece of lemon zest)
2 tsp dried basil leaves
2 tsp salt
2 tsp onion powder
2 tsp paprika
1 tsp ground coriander
1 tsp garlic powder
1 tsp fresh ground black pepper
1/2 tsp cayenne
3 lbs boneless skinless chicken breast
2 tbsp vegetable oil
2 cups chopped onions
1 (28 oz) can tomatoes, chopped
2 cups heavy cream
1 cup chicken stock

Directions:

Combine the first group of ingredients through the 1/4 cup chicken stock in a blender and puree until smooth, about 1 minute.
It should look like thin guacamole.
Transfer to a large non-stick skillet, stir in the lemon grass (or zest), and cook over low heat, stirring frequently (especially toward the end of the cooking time), until the liquid evaporates and the mixture forms a thick paste, about 10-15 minutes.
Combine the second set of ingredients (dried basil leaves through 1/2 teaspoon cayenne) in a small bowl.
Sprinkle the chicken evenly with half of the seasoning mix and rub it in well.
Heat the oil in a heavy 5-quart stockpot over high heat just until the oil begins to smoke, about 4 minutes.
Brown the seasoned chicken in batches about 2 to 3 minutes per side.
Remove the chicken and set aside.
Add the onions to the pot and cook, stirring frequently, until they reach a brown, sweet, caramelized state, about 5 to 7 minutes.
Add 1 tablespoon of the seasoning mix and stir constantly for 30 seconds, then add the tomatoes, seasoning paste, and remaining seasoning mix.
Cook for 5 minutes, then whisk in the heavy cream and stock.
Return the chicken and the accumulated juices to the pot, bring just to a boil, reduce the heat to low, and simmer, stirring occasionally, until the chicken is done, about 8 minutes.
Remove the lemon grass before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	422.87 Kcal (1770 kJ)
Calories from fat	207.48 Kcal
		% Daily Value*
Total Fat	23.05g	35%
Cholesterol	142.56mg	48%
Sodium	1203.32mg	50%
Potassium	764.63mg	16%
Total Carbs	20.09g	7%
Sugars	10.8g	43%
Dietary Fiber	2.69g	11%
Protein	37.78g	76%
Vitamin C	18.8mg	31%
Iron	1mg	6%
Calcium	75.6mg	8%

Amount Per 100 g
Calories	124.59 Kcal (522 kJ)
Calories from fat	61.13 Kcal
		% Daily Value*
Total Fat	6.79g	35%
Cholesterol	42mg	48%
Sodium	354.54mg	50%
Potassium	225.28mg	16%
Total Carbs	5.92g	7%
Sugars	3.18g	43%
Dietary Fiber	0.79g	11%
Protein	11.13g	76%
Vitamin C	5.5mg	31%
Iron	0.3mg	6%
Calcium	22.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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