INGREDIENTS
3
cut into 4-inch pieces 2 pound chicken breasts
1
green onions, chopped 1/4 inch
3
yellow onions, diced 1/4 inch
1 tbsp
Garlic
3/4 tsp
Oregano, dried
1/2 cup
Poblano chiles, green
2 cups
White beans, canned
1 qt
Chicken stock
1 1/2 tsp
Chili garlic paste
1 1/2 tsp
Chipotle tabasco
1/4 cup
Pico de gallo
2 tbsp
Salsa verde
2 cups
White rice, cooked
1/2 cup
All-purpose flour
3/4 tsp
Black pepper, ground
3/4 tsp
Brown sugar
1 1/2 tsp
Chili powder
1 1/2 tsp
Kosher salt
3/8 cup
Canola oil
1 3/4 tsp
Cumin, ground
2 tbsp
Butter
3 tbsp
Sour cream