Ingredients
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6 boneless skinless chicken breasts, cut into strips (or bite sized pieces)
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1 medium fresh sweet onion, sliced (yellow or red onion, your preference)
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2 tablespoons vegetable oil
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3 cups boiling water
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2 teaspoons beef bouillon granules
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1 teaspoon chicken bouillon granule
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6 ounces tomato paste
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2 teaspoons minced roasted garlic
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1 tablespoon dried ancho chile powder
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1 teaspoon cumin
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1/2 teaspoon cocoa powder
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1/4 teaspoon cider vinegar
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1 teaspoon dry sherry
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1/4 teaspoon butter
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1/2 teaspoon Tabasco sauce or 1/2 teaspoon your favorite hot sauce, to taste
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1 cup Mexican crema (Mexican "Table Cream")
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salt & freshly ground black pepper, to taste
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1/4 cup crumbled Cotija cheese, for garnish (also known as Queso Anejado, can substitute feta if necessary)
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1 ripe avocado, pitted, peeled, and cut into slices, for garnish
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chopped scallion, for garnish
Instructions
- In a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.
- Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
- In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
- Add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.
- Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
- Note: to make the sauce even better, instead of the bouillon granules and water use 2 cups homemade beef stock and 1 cup homemade chicken stock.