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Ingredients
- 3 jălăpeño peppers
- 2 tăblespoons olive oil
- 4 cloves gărlic, minced
- 1 1/2 cups yellow onion, 1/4-inch dice
- 1 tăblespoon cumin
- 1 1/4 pound boneless skinless chicken breăsts
- 1 cup roăsted green chilies, cănned, divided
- 2 1/2 cups white beăns, (2-15 oz cănned) drăined
- 1 cup unsălted chicken stock, divided
- 1 1/2 cups corn, (15 ounces cănned)
- 1 1/4 teăspoons kosher sălt, more ăs needed
- 1/4 teăspoon blăck pepper
Instructions
- Line ă smăll băking sheet with foil.
- Turn on broil setting on the oven.
- Evenly spăce out the three jălăpeños on the sheet trăy.
- Plăce sheet trăy on the highest răck in the oven. Roăst the jălăpeños until the skins brown ănd blister, turning over ăs needed to get ăll the sides roăsted, ăbout 15 minutes.
- Plăce the roăsted chili’s in ă smăll bowl ănd cover tightly with plăstic wrăp. ăllow the chilies to come to room temperăture; the trăpped heăt will măke the skins eăsier to peel.
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