Verdi Gringo Creamy Chicken, Pap & Green Jalapeño Gravy

Ingredients

• 8 chicken thighs or 4 large chicken breasts
• 2 tbsp oil
• 2 tsp BlixSam Lemon Leaf
• 1 tsp BlixSam Garlic Melt
• ½ tsp black pepper
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 1 cup chicken stock
• ½ cup Verdi Gringo Under Fire Sauce – Green Jalapeño
• ½ cup fresh cream
• 1 tbsp butter

• 2 cups maize meal
• 5–6 cups water, depending on preferred consistency
• 1 tsp salt
• 1 tbsp butter

• Fresh parsley or coriander, chopped
• Sliced fresh green jalapeño, optional
• Lemon wedges, optional

Method

1. Season the chicken: Pat the chicken dry and season generously with Lemon Leaf, Garlic Melt and black pepper.
2. Sear the chicken: Heat the oil in a large pan over medium-high heat. Sear the chicken for 3–4 minutes per side until beautifully golden. Remove and set aside.
3. Cook the onions: Add the sliced onion to the same pan and cook for 5–7 minutes until soft and lightly caramelised. Add the garlic and cook for another 30 seconds.
4. Build the gravy: Pour in the chicken stock and scrape all those browned bits from the bottom of the pan. Stir in the Verdi Gringo Under Fire Sauce and simmer for about 5 minutes.
5. Make it creamy: Reduce the heat and stir in the fresh cream. Return the chicken to the pan and spoon the sauce over it.
6. Cover and simmer gently for 15–20 minutes, or until the chicken is completely cooked and tender. Remove the lid for the final few minutes if you want a thicker gravy.
7. Stir in the butter just before serving. Taste and add a little more Verdi Gringo if you want a stronger green-jalapeño kick.
8. Make the pap: Bring the water and salt to a boil. Gradually add the maize meal while stirring. Reduce the heat, cover and cook gently until smooth and soft. Stir through the butter.
9. Spoon a generous helping of hot pap onto each plate. Top with the golden chicken and pour plenty of the creamy Verdi Gringo onion gravy over the chicken and pap.
10. Finish with fresh parsley or coriander and optional sliced green jalapeño.