POLLO AZTECA
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WHAT YOU’LL NEED
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
WHAT TO DO
POLLO AZTECA -
Prep your poblano peppers by removing the skin. Since I have a gas burning stove, we “roasted” the peppers right on my stove top.
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.
Slice your 4 boneless and skinless chicken breasts into fajita like strips.
Over medium heat, add one table spoon of olive oil to your stove top dish.
Add in your onion + garlic. Sauté.
Add in your sliced chicken + salt
Once the chicken has cooked through, add the sliced poblano peppers
Add corn + sour cream
Finally, mix in the chihuahua cheese
Serve with rice on the side or in a taco- Enjoy!
RICE -
First, in a blend add poblano pepper without skin, 2 cups of water, cup of sour cream, garlic and onion. Blend well.
Over medium high heat, melt the butter in + then add your jazmin rice. Toast the rice by stirring it in a constant motion
Then, add the blended mixture to the pot while continuing to stir.
Add in bouillon cubes
Add one table spoon of salt + three cups of water
Bring heat down to low, cover for about 10-15 minutes until the water has been absorbed
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