Chicken Breasts With Chilies & Arroz Blanco Recipe

Chicken Breasts With Chilies Arroz Blanco Recipe

Ingredients:

4 pcs of chicken breasts; cut into halves, skinned boned
Salt and black pepper (freshly ground)
4 Tbsps of margarine or butter
2 Tbsps of oil (vegetable)
1 pc of onion (large), sliced thinly separated forming rings
2 lbs of Anaheim chilies; peeled seeded
1 c of milk
2 Tbsps of flour
2 c of cream (sour)
1 c of cheese (Cheddar); grated

For the Arroz Blanco:
2 Tbsps margarine or butter
1 c of rice (uncooked)
1/2 c of onions; chopped
2 cloves of garlic; minced
2 c of broth (chicken)
1 tsp of cumin seed
Salt to taste

Instructions:

Season chicken using pepper and salt. With large frying pan, melt two Tbsps butter with oil. Drop chicken into them then cook on moderately high flame ’til a bit brown in all sides; lift chicken off pan then set them aside.

Have onion cooked on the skillet ’til soft (not brown). Reserve three chilies and cut the rest into thin strips. Drop the strips into onion then allow to be cooked on moderate flame for five minutes; take away from flame then set them aside.

Process using blender half a tsp of salt, 3 pcs of chilies (whole) and 1/4 c of milk ’til smooth . Add cream then blend few secs more. Then set mixture aside.

Allow to melt another 2 Tbsps of butter using saucepan then add the flour, blending, as well as 3/4 c of milk. Cook while stirring ’til thick and smooth. Take away from flame and add creamy mixture.

Put half of the total amounts of chicken into casserole, then add half amounts of chili mixture followed with 1/2 amount of sauce. Proceed with another set of layers.

Then bake while covered, 375 degrees F. Take away from the oven and sprinkle cheese on it. Bake the dish for 3-4 minutes then serve on Arroz Blanco.

Make the Arroz Blanco by melting butter/margarine using saucepan and add the rice then cook, while frequently stirring, on moderate flame ’til golden. Drop onions as well as garlic then continue cooking ’til onions become soft (not brown).

Pour cumin and broth then allow to boil, stirring one or two times. Lower flame and allow to simmer for 15 mins, while covered, ’til the liquid has been absorbed and rice becomes tender. Drizzle salt in order to enhance taste if needed.

Chicken Breasts With Chilies Arroz Blanco Recipe

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