Ingredients

• POLLO AZTECA -
• 4 chicken breast
• 1 cup sour cream
• 1/2 white onion
• 1 can yellow corn
• 4 chiles poblano
• 2 cloves of garlic
• 1 cup of chihuahua cheese
• 1 tablespoon of olive oil
• 1 tablespoon of salt
• RICE -
• 2 cups of jazmin rice
• 1 chile poblano
• 1/2 bar of butter
• 1/2 sour cream
• 1/2 white onion
• 2 cloves of garlic
• 2 cups bouillon
• 1 tablespoon of salt

Instructions

1. POLLO AZTECA -
2. Prep your poblano peppers by removing the skin. Since I have a gas burning stove, we “roasted” the peppers right on my stove top.
3. After the peppers were charred, we sealed them in a plastic bag for 1-2 minutes to let the skin separate from the pepper. We then used our hands to gently rub/peel the skin off the pepper, then remove seeds and slice.
4. Slice your 4 boneless and skinless chicken breasts into fajita like strips.
5. Over medium heat, add one table spoon of olive oil to your stove top dish.
6. Add in your onion + garlic. Sauté.
7. Add in your sliced chicken + salt
8. Once the chicken has cooked through, add the sliced poblano peppers
9. Add corn + sour cream
10. Finally, mix in the chihuahua cheese
11. Serve with rice on the side or in a taco- Enjoy!
12. RICE -
13. First, in a blend add poblano pepper without skin, 2 cups of water, cup of sour cream, garlic and onion. Blend well.
14. Over medium high heat, melt the butter in + then add your jazmin rice. Toast the rice by stirring it in a constant motion
15. Then, add the blended mixture to the pot while continuing to stir.
16. Add in bouillon cubes
17. Add one table spoon of salt + three cups of water
18. Bring heat down to low, cover for about 10-15 minutes until the water has been absorbed