Shelly's Recipe

MEXICAN CHICKEN AND RICE

Category: Casseroles - Chicken and Turkey

1 boneless, skinless chicken breast, pounded flat and cut into pieces, then lightly floured
2 tbsp olive oil
2 poblano pepper, chopped
1/4 cup yellow onion, chopped
4 medium button mushrooms, sliced
1/2 fresh tomato, seeded and chopped
1/2 tsp minced garlic
1/4 tsp oregano and thyme
1/8 tsp ground cumin and ground habanera
2/3 cup chicken stock
1 oz shredded sharp cheddar and shredded provolone cheeses
Cooked rice

Saute chicken pieces in 1 1/2 tbsp olive oil and remove from pan. In same soil, saute peppers and onions until peppers sear and the onions start to become translucent. Add mushrooms and cook until tender. Add seasonings and mix well. Replace the chicken into the pan, stir to combine.

Push everything to one side of the pan and tilting the pan slightly add the remaining boil and a tsp of flour to make a roux. Lay the pan flat and add the garlic and tomatoes. As the garlic browned, add chicken stock and bring to a boil. Reduce temperature and melt in the cheese. Serve on a bed of rice.