I made this dish with the chatch chiles I had in my cooler with the onions and mushrooms that should have been used. I spread it on a bed of cilantro-lime rice. I cut off my chicken breast and mixed it with rice. Hubby backed up his total chicken coop. We were about to ask to stay home because of the Corona virus epidemic and this was an amazing dinner done with the things I just had.
1 tablespoon skinless, bone-free skin on the chest
1 tablespoon olive oil
1 medium onion, chopped sadly
1 (8 ounces) the group cuts fresh mushrooms
3 cloves garlic, crushed
¼ cup chicken stock
3 tablespoons taco composition mixture
1 teaspoon salt
½ Spoon ground pepper a little
4 Hatch chile pepper, split and upgraded
½ A large cup of whipped cream
- Directions Checklist
Sprinkle the slow cooker with a continuous cooking shower. Put the chicken breasts in the emergency cook.
Hot olive oil in a bag until shiny. Add the onion; cook and mix for 5 minutes. Add the mushrooms and cook until the onions are clear and the mushrooms are tender, 2 to 4 minutes. Add the garlic and cook one more moment.
Transfer the onion mixture to the emergency cooker. Add chicken stock, taco ready, salt and pepper. Cook on top for 1 hour 30 minutes.
In the meantime, set the oven rack around 6 heads from the hot spring and prepare the barbecue for the oven. Line preparation sheet with aluminum foil. Spot chile pepper cut down when preparing the sheet.
Heat the chili peppers until the skin is very irritated and dull, about 4 minutes on each side.
Transfer the chili peppers to a bowl and cover with motion with a plastic wrap. License the temperature as it cools, about 15 minutes. Kill the skins and cut the tissue into 1-inch pieces.
Add the chatch chiles and whipped cream to a lightly cooked cooker and cook for an additional 30 minutes.