- 2 lbs. Chicken breast, sliced
- 2 Poblano peppers, charred, peeled, de-seeded, chopped
- 1 Jalapeño pepper, chopped
- 2 cloves Garlic, minced
- 4 Spring Onions or 1 bunch Green Onions, chopped
- 1 cup Rice, white
- 1 tsp. butter
- 1 tsp. Salt
- 1 tsp. Pepper
- 1/3 C. Oil
Slice the chicken breast into 1/4 inch slices. Roast the poblano peppers over an open gas flame. When the outside is completely charred, place the peppers into a zip lock bag and let cool. Remove from bag and remove the charred outer skin. Remove the stem and top, turn inside out and remove the seeds. Chop the poblano and jalapeño peppers, and onion. Mince the garlic or use a garlic press. Pour the oil into a large pot and add the chicken, peppers, onion, and garlic. Add 1 tsp. salt and 1 tsp. pepper. Mix until the ingredients are evenly coating the chicken, cover and refrigerate for 1 to 2 hours.
Place the pot on the stove over medium heat. Cover and cook until the chicken is done – 10 to 15 minutes. Adjust salt/pepper to taste. Remove cover and let the chicken rest.
Drain the liquid from the chicken into a measuring cup. Fill with water until you have 2 cups. Bring the water to a boil over a high flame. Add 1 tsp. butter, and the rice. Stir. Bring to a boil, stirring every 30 to 60 seconds. Boil for 4 minutes. Cover and reduce the flame to the lowest setting. Continue cooking for 20 minutes. Do not remove the lid while cooking. When 20 minutes has passed, remove the lid and fluff the rice.
Put the rice into a serving dish and top with the chicken mixture. Serve.
Makes 4 to 6 servings. Can double the amount of rice to extend if wanted, as this has a lot of chicken.