Ingredients

The following ingredients have 4 Servings
  • 1.25 lb chicken breast
  • 2 Tbsp vegetable oil
  • salt and pepper
  • 1/2 medium yellow onion
  • 2 medium tomatoes
  • 2 large garlic cloves
  • 1-2 Tbsp vegetable oil (if needed)
  • 1/3 cup white wine
  • 1 1/2 cups heavy cream
  • salt
  • freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/4 tsp dry oregano
  • 1/2 tsp dry thyme
  • 1/2 cup finely shredded Monterrey Jack cheese
  • __
  • 1 1/2 cups of uncooked Jasmine rice (will make about 4 cups cooked)

Instruction

  • Cook rice according to the package instructions, fluff and set aside.
  • In a medium pan, heat up oil and cook chicken breasts until done, over medium heat. Take out chicken and set aside to cool until it can be handled.
  • Add more oil to the pan if needed and raise the heat to medium-high.
  • Dice onion and tomatoes and add it to the pan. Mince garlic and also add it to the pan. Saute until soft and fragrant.
  • Add wine, stir and let it simmer for about a minute.
  • Lower heat to medium and add heavy cream, mix well. Add spices. (Taste to check if the heat is right or if you want more cayenne.)
  • Chop cooked chicken and add it to the pan with sauce. Mix well.
  • Cook over medium heat for 5-7 minutes.
  • Stir in shredded cheese until all melted and combined.
  • Serve over rice.