This means Rice with Chicken and Poblano Peppers. It's tasty and has just a little pep to it...that means it is a bit hot because of the chiles poblanos. Don't worry though. It's not a tortuous hot! It's a mild, smooth hot. If you enjoy Mexican food, you will appreciate this dish. I guarantee your husband will like it as much as mine!
1Start with the rice. Use a 9"-10" cast-iron dutch oven about 5"-6" deep if you have one; otherwise, use a pan of equal size. Cover the bottom of the pan with olive oil. Heat the pan on medium heat. Add rice. Fry the rice in the olive oil, turning it frequently, until the rice is browned, but not burned.
2Boil 2 cups water. After rice is browned, add boiling water to it. Be careful of the steam coming up off the hot pan! Lower heat just enough to maintain a steady low boil. Cover the rice and cook for 15 minutes. After rice cooks 15 minutes, remove pan from burner. Leave pan covered. Turn off burner.
3While the rice cooks, cut chicken into small cubes. Set aside. Wash onion, peppers and cilantro. Remove stems and seeds from peppers. Remove most of the non-leafy stem part from the cilantro. Chop all vegetables. Set aside.
4Use a different 9"-10" cast-iron dutch oven about 5"-6" deep. Cover the bottom of the pan with olive oil. Heat the pan on medium heat. After the pan is hot, add peppers and onion. Saute until onions are limp and well cooked. Add chicken and bouillon. Saute, stirring occasionally, until thoroughly cooked - about 4-5 minutes.
5After chicken is thoroughly cooked, combine rice with chicken mixture. Add cilantro. Stir until all ingredients are well mixed. Serve with fresh avacado, sliced.