Caramelized Chicken with Jalapeno Cream Sauce
How Sweet It Is has become one of my favorite food blogs. Every time I go there, I see something delicious and drool-worthy I want to stuff my face with. This past week (while we were iced and snowed in, cooking like crazy) Dustin and I had a couple of dishes from this awesome blog on our menu. Today we’d like to talk about the caramelized chicken with a jalapeno cream sauce. Can you say yum?
This dish turned out to be a fabulous dish to make when you are sick. As soon as we added the jalapenos to the sizzling pot, this amazing rush of jalapeno entered our noses and (temporarily) cleared our sinuses right out.
I was sold on this dish due to the caramelization of the chicken. Caramelization has to be one of my favorite words in any recipe. The caramelized chicken turned the most beautiful golden color. We did have a slight problem with sticking to the pan, but no big deal.
We decided to make our own Spanish rice, salsa included, to go with the chicken. Due to a couple of pan and timing mishaps, our rice was slightly al dente. While it really should be the easiest thing in the world, we are terrible at making all kinds of rice.
However we are much better at replicating cream sauces. Let me tell you, that sauce was divine— the perfect amount of jalapeno flavor! We kept going back to the kitchen to add more and more to the top of the chicken. I promise you can’t put enough on. Delicious!