1. Chicken breasts: 4 boneless, skinless
2. Jalapeños: 2-3, sliced (remove seeds for less heat)
3. Onion: 1 medium, sliced
4. Garlic: 3 cloves, minced
5. Chicken broth: 1 cup
6. Lime juice: 2 tablespoons
7. Cumin: 1 teaspoon
8. Chili powder: 1 teaspoon
9. Paprika: 1 teaspoon
10. Salt and pepper: to taste
11. Olive oil: 2 tablespoons
12. Fresh cilantro: chopped, for garnish

Instructions:

1. Prepare the Chicken:

Season the chicken breasts with paprika, chilli powder, cumin, and salt & pepper.
In a pan set over medium-high heat, warm the olive oil.
2. Grill the chicken:

• When the chicken breasts are golden brown, add them to the skillet and sear them for three to four minutes on each side.
• After taking the chicken out of the skillet, set it aside.

3. Cook the Vegetables:

• Add the onion, garlic, and sliced jalapeños to the same pan.
• Sauté the veggies for two to three minutes, or until they start to get tender.

4. Deglaze the Pan:

• Pour the chicken stock into the skillet, making sure to scrape off any browned pieces from the bottom.
• Add the lime juice and stir.

5. Simmer the Chicken:

• Nestle the seared chicken breasts back into the vegetable mixture in the skillet.
• Once the chicken is well cooked and has reached an internal temperature of 165°F (74°C), lower the heat to low, cover, and simmer for ten to fifteen minutes.

6. Serve:

• After taking the chicken out of the skillet, cut it into strips.
• Spoon the jalapeño-onion mixture over the chicken and serve.
• Add chopped cilantro as a garnish.
• Enjoy while hot!

Tips

• Modify the quantity of jalapeños to your preferred degree of heat.
• At the very end of cooking, toss in a spoonful of sour cream or cream cheese for a creamier sauce.
• For a full supper, serve the jalapeño chicken with tortillas, rice, or a side salad

Those who enjoy spicy and tasty food will adore this recipe for Jalapeño Chicken. It’s easy to make and perfect for a quick weeknight dinner. Enjoy the bold flavors of this delicious dish!