Chilifire Stewed Chicken
- 1 tbsp neutral oil for frying
- 1 yellow onion, peeled and thinly sliced
- 2 pounds boneless, skinless chicken, cut into bite-sized cubes
- 2 tbsp butter
- 1 1/2 tbsp Sweet Chilifire Spice Blend
- 15-oz can pinto beans, drained and rinsed
- 15-oz can fire-roasted diced tomatoes
- 1 1/2 cups water or chicken stock
- Salt and pepper
Charred Jalapeño Cream Cheese Sauce:
- 1 tbsp neutral oil
- 8 oz spreadable cream cheese
- 1 small bunch of cilantro
- 2 limes, juiced
- 1-2 jalapeños, stems removed
- Salt to taste
- Cooked white rice
- Sliced cucumber or diced avocado
- 4 lime wedges
- Fresh cilantro
Sauté the onion: Heat 1 tbsps neutral oil in a deep skillet over medium-high heat. Add onion and cook for 3–5 minutes until it just begins to sweat.
Fry the chicken: Pat chicken dry and season all over with salt and pepper. Add chicken to the onion and cook in an even layer for 6–7 minutes per side until golden-brown all over.
Melt butter into the chicken. Add the Sweet Chilifire blend and toss to coat. Cook 1 minute until fragrant.
Simmer the chicken: Add beans, tomatoes, and water to the skillet and bring to a boil. Season with salt and pepper and then reduce heat and simmer for 35 minutes until reduced and thickened. Taste and season with salt and pepper once more.
Prepare the charred jalapeño cream cheese: Combine lime juice and cilantro in a food processor. Pulse until minced. Add cream cheese and pulse until smooth.
Turn on the broiler. Place jalapeños in a small, ovenproof skillet and drizzle with 1 tbsp neutral oil. Place under the broiler for 2–5 minutes until charred all over.
Place the charred jalapeños in the food processor with the cream cheese and pulse until completely blended and smooth. Taste and season with salt.
To serve: Divide warm, cooked rice between bowls. Spoon the stewed chicken on top and drizzle each bowl with the charred jalapeño cream cheese. Garnish with fresh cilantro and serve with lime wedges. Enjoy!