Simple and spicy. Don’t like a lot of heat? Try red bell peppers (or a combo of chili and bell peppers) instead. Either way, it’s full of flavor.
Ingredients:
- Boneless Skinless Chicken, an assortment of breasts and thighs here
- Red Chili Peppers, 6 to 8
- Garlic, one small head
- Tomato Paste, about 3 tablespoons
- Olive Oil
- Cumin
- Salt
- Chicken Stock or Bouillon
- White Balsamic Vinegar, about 1/4 cup
- Cream, about 3/4 cup (not shown, because I forgot to take it out of the fridge)
