Savory and tender chicken, with pasilla peppers, corn, in a creamy and cheesy sauce. You can eat this with a spoon, scoop it up with a tortilla, or make it into a taco. Your mouth will be watering and your taste buds will explode with excitement.
To make this you will need:
- 4 Skinless Chicken Thighs
- 4 large Pasilla Peppers
- 1/4 Head of garlic (in tact)
- 1/2 White Onion (in tact)
- 1/2 White Onion Chopped up
- 1 whole lime
- 1 TBSP of minced garlic
- Salt
- 2 TBSP of Chicken Bouillon
- 1 & 1/2 TSP Garlic Powder
- 1 & 1/2 TSP onion Powder
- 1 TSP Ground Cumin
- 1 TSP Dry Parsley Flakes
- 1/2 TSP ground black pepper
- 2 Cups of Shredded Sharp Cheddar Cheese
- 2 Cups of Heavy Whipping Cream
- 1 15 oz Can of Sweet Yellow Corn
- In a deep pot, place the four chicken thighs.
- Fill with water until thighs are completely submerged.
- Add the whole lime, half of onion, quarter head of garlic, and the chicken bouillon. You can substitute the bouillon with salt if you prefer.
- Place on the stove over medium high heat, uncovered.
- Once it comes to a boil turn heat down to medium low and cover the pot and allow it to simmer. This process will take about 1 hour to an hour and a half.
- Once the chicken is done pull from the pot and allow it to cool.
- Once the chicken is cooled down shred it and you can toss the bones. (I chose to use bone in chicken because it makes a better broth.)
- In a large pan add any oil of your choice, and saute the onions ad garlic until the onions are slightly translucent.
- Add your shredded chicken and peppers along with all of your spices. Add salt to taste.
- Once the bell peppers begin to soften (fork tender) add your corn and allow everything to crisp up. Add more salt at this time if needed.
- Once all of your ingredients start to crisp up a bit add the heavy cream. allow it to sit on medium high heat until the creme thickens a bit.
- Once your cream begins to thicken add your cheese, stir until fully melted.
- Bring the pan off the heat, serve, and Enjoy!
Cooking Life with Kaykay 