Chicken with cumin and chili

This is a modification of a recipe from somewhere. I can’t attribute it because I have neither a clue where the original came from nor what it was called. Quantities are highly variable because I have nothing written down and I use what I have on hand outside of the core ingredients of chicken, Jarlsberg cheese, sour cream and cumin. Ok, that’s pretty much the basic recipe, but it is easily modified to change other flavor notes.

1 1/2 lb Chicken, breast or boneless thighs
1-1 1/2'ish C sour
1/2 lb’ish Jarlsberg cheese
1 – 4 oz can green chili
1-2 Serrano chili
1/2 C flour
Cumin
Salt and pepper
2 T some oil

Cube chicken into 1-1/2 inch chunks. Grate cheese. Mince chilies. Mix four and 1 T cumin and salt/pepper to taste for dredging chicken. Heat oil in pan for a quick sear of chicken. Dredge chicken chunks in flour mix and add to pan in non-overlapping single layer, will need to do this in batches. Brown chick on and remove to platter. Don’t cook to death or dry it out.

When done with chicken, toss chilies into pan and cook over low hear for a minute or so. Add sour cream, start with 1 cup, and gently warm. Add cheese and mix until melted. Add extra sour cream to create desired consistency. I add extra cumin if desired (I do.) Add chicken and any juices back to pan and gently warm. Serve with rice.

Serves 4