This has been ranked as number three in one of the boys favourite meals list, high praise indeed!
As a very simple stove top dinner that just sits and bubbles away quite happily for an hour reducing itself to a thick sauce which really doesn’t need anything fancy to go with it, white rice and a little salad of tomatoes, capsicum and spring onions works well.
Leftovers freeze well, I box individual portions of chicken and rice into take away boxes, label and freeze for quick lunches at work or gluten free options for my dinner another night.
Serves 12-14 but easily halved.
2 tablespoons olive oil
2kg chicken breasts, diced to 2cm cubes
6 cloves garlic, crushed
4 jalapeños, deseeded and diced finely
2 onions, diced finely
500mls sour cream
500mls chicken stock
3 table spoons sweet smoked paprika
salt and pepper
In a large frying pan, heat the oil over a medium to high heat.
Add around half the chicken and brown quickly, set aside and repeat with the remaining chicken.
Remove the chicken and add the onion, garlic and chillies to the pan.
Cook over a low heat until the onion is very soft but not coloured.
Return the chicken to the pan and add the sour cream, chicken stock,sweet smoked paprika, salt and pepper, bring to the boil and allow to simmer for 1 hour, stirring occasionally, until the sauce has thickened.
Towards the end of cooking you will see the oil rising to the surface, spoon the oil off and discard.
Check for seasoning before serving.