Ingredients
12ozchicken breast,(boneless and skinless
6ozyellow onion,(½ onion)
3linksmexican chorizos
¼cupsherry cooking wine
2clovesgarlic
½tsppaprika
½tspground coriander
½tspground cumin
½tspchili powder
1tbspunsalted butter
1tbspolive oil
1ozwhite mexican dipping original cheese
1ozhalf and half
Preparation
Chop the onion and dice the garlic.
Mix the spices together.
Halve the chicken breast.
Melt the butter in a pan over medium heat and add the chopped onion. Cook gently until it begins to caramelize, then stir in the garlic and spices.
Cook for 1 minute, stirring continuously, then pour in the sherry.
Cook until almost all the liquid has evaporated.
Remove the cooked onion from the pan and set aside.
Add the chorizo to the pan and break it up with a spoon whilst cooking over medium heat. Continue to cook until the chorizo is done.
Remove the chorizo from the pan and set aside.
Add the olive oil to the pan, then add the chicken. Cook until it has a nice, golden crust.
Meanwhile, prepare the cheese sauce. Simply heat the cheese and cream together gently, stirring until thoroughly combined.
Place the chicken on the serving plate, cover with the onion/spice mixture, then spoon the chorizo on top. Finally, top with the cheese sauce.
Serve immediately and enjoy.
