Zesty Mexican Chicken "Stir-Fry" recipe, in development

[mredikop]

I posted this on Chefs.com but since it's membership is pretty small comparatively with ChefTalk I hope I have better luck. I am trying to fine tune this recipe. Any feedback would be greatly appreciated.

Zesty Mexican Chicken "Stir-Fry"

2 tbsp Extra-Virgin Olive Oil
3-4 lbs. Chicken Breast (sliced into 1/2 inch strips)
1/4 cup Spanish Onion
3-4 cloves of Garlic (minced)
1/4 cup White Vinegar
1/2 cup Crema Mexicana (Mexican Cream or Sour Cream)
1/2 cup Salsa Verde (Green Sauce)
1/2 tsp Corn Starch
2-4 sliced Tomatillos (not to be confused with green unripe regular tomatoes)
1/4 cup Cilantro (rough chopped)
Salt
Pepper
Ground Cumin

In a large skillet or Wok heat oil at Medium heat. Once hot add in chicken. "Stir-fry" chicken until lightly golden on all sides (about 3-4 minutes). Then add spanish onion and stir together for about a minute. Then add garlic and stir together for about 30 seconds. Stir in vinegar to deglaze until it is mostly evaporated.

Stir in Mexican crema then mix corn starch with salsa verde in a small bowl till starch is dissolved then add to the skillet. Reduce down to desired thickness then add tomatillos and stir a few times. Last fold in cilantro and remove from heat.

Serve over Arroz Azafrán (Saffron Rice) season with salt, pepper and cumin to taste.

This saffron rice is a recipe with parsley and threads of saffron. I can post it too if anyone likes.

[phatch]

Do the onion first, then add the chicken along with some mexican oregano and ground cumin, possibly a little ground coriander seed too. If you have some Goya Adobo with cumin, that would be fine instead.

Then proceed with the recipe you wrote with the following changes:

Use 3 tablepoons chicken stock and 1 tablespoon cider vinegar instead of the white vinegar.

Skip the corn starch and crema. Simmer until properly thickened with the salsa verde and tomatillos.

Taste for corrections to seasoning (salt, pepper, oregano).

Squeeze lime juice over the top just before serving.

Crema is usually served at the table as a garnish/addition.

I don't recall seeing crema cooked. You run a good risk of it curdling with the acid and heat you're using.

[mredikop]

That sounds really good. I might have to rethink the crema as garnish as you suggested. I dropped in the corn starch asa thickener because I thought it might make everything too wet to just dump in green sauce. Makes more sense without it though.

Awesome suggestions!