@ralphsgrocery provided me with compensation in exchange for this sponsored blog post. However, all the opinions expressed here are my own. #LoveMyRalphs
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
I don’t like friends taking, but I do like Friendsgiving.
The other day, I spent a few hours with some of my favorite foodies, putting together a Friendsgiving feast. There were no Black Friday deals here, but we did go on a “chopping spree.” There was SO much “friendtastic” food! My dish was a yummy and not too spicy Mexican-Style Chicken with Jalapeño Onion Sauce.
My family in California never had Thanksgiving dinners until I was 8 years old. In Mexico, turkey is not very common. We rely on chihuahuas to round up the chickens. 😀 (Just kidding). If you’re feeling like having a gobbler, you can totally make this dish with turkey and make your Friendsgiving extra amazing.
I’m a saucy Mexican. 😉 I always seek out extra pan liquid whenever nobody’s looking. The real magic in this dish is the Jalapeño Onion Sauce. It’s creamy, but there’s no cream. It’s spicy, but not over-the-top, GET ME WATER spicy. Once you’ve cooked the chicken in the pan, set it aside and tent it with aluminum foil. Add jalapeños, onion, and butter to the pan. Cook this for a few minutes or until the onion is translucent. Stirring constantly.
Add a spoonful of flour to the pan.
It will get clumpy. Stir constantly until you see the mixture start to bubbly slightly. About 2 minutes.
Add chicken stock to the pan to thin it out. Whisk until you get the consistency that you want. Add salt and pepper.
If you overcooked the chicken, no problemo. Slice the chicken and mix it with the sauce. Sneaky chefs have to stick to together! Show up at your next Friendsgiving with this Mexican-Style Chicken with Jalapeño Onion Sauce, and you’ll be the hit of the fiesta. Enjoy!
Table of Contents
Mexican-Style Chicken with Jalapeño Onion Sauce
- Season chicken breasts with oregano, cumin, salt and pepper.
- Heat olive oil in a skillet.
- Add chicken and brown on both side.
- Set aside.
- Add jalapeño, onion, butter to the pan.
- Stir constantly until onion is translucent. 2 minutes.
- Make sure it does not burn.
- Add flour.
- Stir constantly.
- Cook until it bubbles slightly. 2 minutes.
- Add chicken stock.
- Whisk until you have reached the consistency you want.
- Slice chicken and return it to the pan.
- Serve and enjoy!
Thank you to Ralphs and the super talented people who made this event possible!
Photography: @dulcetcreative & @amberthrane
Farm tables: @rusticurbanevents
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.