POLLO AZTECA + GREEN RICE

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
https://www.livingwithlandyn.com/pollo-azteca-green-rice/

August 18, 2018

POLLO AZTECA + GREEN RICE

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