Ingredients (Serves 4):
Chicken Breasts -- 2 lbs, cut into small pieces
Cumin Powder -- 1½ tsp
Chilly Powder -- 1½ tsp
Black Pepper Powder -- 1 tsp
Salt -- as required
Canola Oil -- ¼ cup
Butter -- 3 tbsp
Yellow Onions -- ¾ cup , diced
Garlic -- 3 - 4 cloves, minced
Green Poblano Chillies -- 2 large
Jalapenos -- 2 large. optional depending upon the tolerance
All-Purpose Flour -- ½ cup
Chicken Stock -- 1 qt
Chili Garlic Paste -- 1½ tsp
Chipotle Tabasco® -- 1½ tsp
Oregano -- ¾ tsp
Brown Sugar -- ¾ tsp
Canned White Beans -- 2 cups
Sour Cream -- 3 tbsp
White Rice -- 2 cups, cooked
Pico de Gallo -- ¼ cup
Green Onions -- ¼ cup
Clean and cut the chicken into small pieces. Marinate it with cumin powder, chilly powder, black pepper powder and salt. Keep it aside for 20 mins.
Wash the poblano chillies and the jalapenos and cut into half. Remove the seeds. In a cookie sheet lined with foil, place the chillies and bake for 10 - 15 mins @ 200 F until they are roasted and the skin peels of. Remove from the oven, remove the skin and cut them into small pieces.
Heat canola oil in a large sauce or soup pot. Add the marinated chicken into the pot. Cook / fry until the chicken is ¾ done.
Remove the chicken from the pot and keep aside.
Add the butter to the pot along with the left over oil. Add the onions and saute until they are translucent.
Add the minced garlic and the chopped chillies into the pot. Saute for 1 - 2 minutes. Add the flour into the pot. Mix well.
Keep stirring and add the chicken stock. Stir until there are no lumps left. Add salt as required.
Add the chili garlic paste, Tabasco®, oregano and brown sugar into the pot.
Let it boil and then add the chicken back to the pot. Simmer for 5 – 7 minutes then gently stir in the sour cream and white beans.
Serve with white rice and garnish with pico de gallo and green onions.
Recipe Courtesy: Cheese Cake Factory