- 1
Ingredients
- 1 1/2 lbs. chicken breast, cut into bite-seized pieces
- 2 tsp. Mexican chili powder
- Kosher salt
- 2 tbs. olive oil
- 1 red onion, chopped
- 2 cloves garlic, sliced
- 1 poblano pepper, seeded and sliced
- 1 jalapeño pepper, seeded and thinly sliced
- 1 orange bell pepper
- 1 red bell pepper
- 3/4 cup whipping cream
- 1/4 cup cilantro, chopped
- Brown rice for serving
Preparation
Step 1
Put the chicken back in the pan with the veggies… add a little cream…add a little parsley…
1 ½ lbs. chicken breast, cut into bite-seized pieces
Directions:
Prepare rice according to package directions.
In the sauce pan, combine chicken with chili powder and salt.
Add olive oil to the pan and sauté chicken on medium heat for 8-10 minutes. Transfer chicken to a clean plate and set aside.
Add the onions and garlic to the same skillet and sauté for 2 minutes ( careful not to burn the garlic).
Add the peppers and a pinch of salt and continue sautéing for 5 minutes.
Turn the heat down to low, cover and cook for 8 additional minutes or until the peppers are tender.
Stir in cream and cooked chicken and scape all of the brown bites off of the bottom of the pan.
Keeping the heat low, simmer, uncovered for 5 minutes until the cream is slightly thickened.
Add cilantro, season with additional salt ( if desired) and serve over brown rice.
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