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Nicole Kendrick
@goldengracekitchen
00:10
Prep
00:15
Cook
00:25
Total Time
Ingredients & Directions
Directions
Creamy Sweet Chili Chicken
1 lb
Springer Mountain Farms Boneless Skinless Chicken Thighs, cut into small cubes
1 1/2 tablespoons
garlic powder
1 1/2 tablespoons
sweet paprika
1/2 teaspoon
salt
3/4 tablespoon
oregano
1 tablespoon
garlic olive oil
2 tablespoons
tomato paste
5 tablespoons
sweet chili sauce
4 mini
sweet red peppers, diced small
3/4 cup
beef broth
3/4 cup
water
5 oz
cream cheese
3 tablespoons
cold water, optional for thickening sauce
1 tablespoon
cornstarch, optional for thickening sauce
- Pat chicken dry and cut into small cubes.
- Place into a medium bowl and season with paprika, salt, garlic powder, and oregano and stir well to evenly distribute over the chicken pieces.
- In a large skillet, heat the olive oil on medium.
- Add the chicken to the hot oil and cook for 2 minutes, flip and cook for an additional 2 minutes.
- Stir in diced sweet peppers and cook for an additional 3 minutes until they begin to soften.
- Add the tomato paste and sweet chili sauce and stir well; cook for 2 minutes.
- Mix in water, beef stock and cream cheese, reduce heat to medium low and stir continuously to melt the cream cheese.
- Allow the mixture to thicken and serve.
- To create a thicker sauce, add the cornstarch slurry by combining the water and cornstarch in a small cup and pour it into the sauce, stirring to coat the chicken until it reaches desired thickness.
- Serve with potatoes or rice and steam vegetables.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Creamy Sweet Chili Chicken
Nicole Kendrick
@goldengracekitchen
Yield: 4
00:10
Prep
00:15
Cook
00:25 Total Time
Ingredients
Directions
Creamy Sweet Chili Chicken
1 lb
Springer Mountain Farms Boneless Skinless Chicken Thighs, cut into small cubes
1 1/2 tablespoons
garlic powder
1 1/2 tablespoons
sweet paprika
1/2 teaspoon
salt
3/4 tablespoon
oregano
1 tablespoon
garlic olive oil
2 tablespoons
tomato paste
5 tablespoons
sweet chili sauce
4 mini
sweet red peppers, diced small
3/4 cup
beef broth
3/4 cup
water
5 oz
cream cheese
3 tablespoons
cold water, optional for thickening sauce
1 tablespoon
cornstarch, optional for thickening sauce
- Pat chicken dry and cut into small cubes.
- Place into a medium bowl and season with paprika, salt, garlic powder, and oregano and stir well to evenly distribute over the chicken pieces.
- In a large skillet, heat the olive oil on medium.
- Add the chicken to the hot oil and cook for 2 minutes, flip and cook for an additional 2 minutes.
- Stir in diced sweet peppers and cook for an additional 3 minutes until they begin to soften.
- Add the tomato paste and sweet chili sauce and stir well; cook for 2 minutes.
- Mix in water, beef stock and cream cheese, reduce heat to medium low and stir continuously to melt the cream cheese.
- Allow the mixture to thicken and serve.
- To create a thicker sauce, add the cornstarch slurry by combining the water and cornstarch in a small cup and pour it into the sauce, stirring to coat the chicken until it reaches desired thickness.
- Serve with potatoes or rice and steam vegetables.
