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1
To prepare the sauce:
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Heat 2 tablespoons of butter and a bit of olive oil in a pan. Add chopped onions, pepper, garlic and saute until tender. Add 2-3 teaspoons of tomato paste, stir around until all coated. Add chopped tomato, stir around, add a bit of water, like 1/2 cup or so to give some liquid. Add lemon juice. Add salt and pepper to taste. Add a tablespoon of cumin. Add a few dashes of Red Hot.
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A tumeric and a dash of dry adobo spice if you are using. Add fresh, chopped cilantro, approx.1/2 cup or so, you can't go wrong on amount.
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Cover and simmer until almost a liquid, approximately 30 minutes. If it gets too thick, you can always add some water.
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When sauce is finished, it should be a semi-thick consistency. Add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen).
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6
To prepare chicken/potatoes:
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In a large frying pan, melt 2 tablespoons of butter and a bit of olive oil.
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Add sliced, salt and peppered potato slices and fry on each side until golden brown.
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Transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered.
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In same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm.
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In same pan, add more butter/oil. Add chicken breasts and saute on each side on low heat, keeping covered, then uncovering when almost done to brown nice.
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Transfer these to platter and arrange on top of potato/onion slices.
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Drizzle the sauce atop these and around the platter.
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Serve extra sauce in a dish on top of a plate decorated with colored tortilla chips.
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Garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like.
