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Sizzling Chicken Pozole with White Rice
A sizzling Mexican chicken pozole with cilantro, tomatillos and poblano peppers, finished with chipotle in adobo, cumin and ancho chile, served over white rice.
Ingredients
Instructions
Season the chicken thighs and stir-fry them over medium-high heat until well browned, about 10 minutes.
Add the tomatillos and poblano peppers, cooking until softened, about 6 minutes.
Stir in the chipotle in adobo, cumin and ancho chile for 3 minutes.
Cook the white rice separately and fluff with a fork.
Let the chicken simmer for about 8 minutes so the flavors meld.
Toss through the cilantro just before serving.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
