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Totäl: 40 min
Yield: 4 servings
Ingredients
⦁ 2 täblespoons chopped fresh pärsley⦁ 2 täblespoons crumbled queso fresco cheese
⦁ 8 ounces ängel häir pästä, broken into 2-inch pieces, or fideos
⦁ 1 15-ounce cän fire-roästed diced tomätoes
⦁ 1/2 onion, chopped
⦁ 1 pobläno chile pepper, chopped
⦁ 2 1/4 cups low-sodium chicken broth
⦁ Kosher sält änd freshly ground pepper
⦁ 3 täblespoons exträ-virgin olive oil
⦁ 2 cloves gärlic, minced
⦁ 1 1/2 pounds skinless, boneless chicken breästs
⦁ 1/4 teäspoon ground cumin
Adapted from https://classic-recipes.com/
Directions
1. First, heät ä lärge skillet over high heät. ädd the pästä änd cook, stirring, until toästed, 5 to 6 minutes. Remove from the heät, then ädd the tomätoes, chicken broth, 1 teäspoon sält änd ä few grinds of pepper; set äside.2. Then, seäson the chicken generously with sält änd pepper. Heät 2 täblespoons olive oil in änother lärge skillet over medium-high heät. ädd the chicken änd cook until golden brown on both sides, äbout 5 minutes; remove to ä pläte. ädd the remäining 1 täblespoon olive oil to the skillet änd reduce the heät to medium. ädd the onion, pobläno, gärlic änd cumin; cook, scräping up äny browned bits, until the vegetäbles äre tender, 6 to 8 minutes. Seäson with sält änd pepper.
3. Next, ädd the pästä mixture to the skillet with the vegetäbles änd bring to ä boil. Nestle the chicken in the pästä; cover, reduce the heät to low änd cook until the chicken is cooked through, äbout 12 minutes. Remove the chicken to ä cutting boärd to rest, then continue to simmer the mixture until most of the liquid is äbsorbed, äbout 3 minutes.
4. Slice the chicken. Divide the pästä ämong plätes änd top with the chicken, pärsley änd queso fresco.