mexican creamy chicken & mushrooms over rice
After shopping at the local Mexican market I had a lot of chilies so I came up with this dish and it got rave reviews.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- CHILI PASTE
- 2 - dried ancho chilies
- 2 - dried guajillo chilies
- 3 - dried chile de arbol
- CHICKEN & MUSHROOMS
- 4 - boneless skinless chicken thighs cut into chunks
- - salt and pepper
- 2 tablespoons butter
- 1 medium onion sliced
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 2 teaspoons mexican oregano
- 8 ounces fresh mushrooms sliced
- 1/2 cup white wine
- 2 cups chicken stock
- 1 cup fresh spinach
- 2 cups crema
- 2 tablespoons flour
- 1 - lime zest and juice
- - sliced red jalapenos for garnish
How To Make mexican creamy chicken & mushrooms over rice
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Step 1To make the chilie paste. Boil the peppers until soft and rehydrated. Place the peppers in a food processor with 1/4 cup of boiling liquid.Process. Strain through a fine mesh strainer and discard the solids. Set aside.
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Step 2Add salt and pepper to the chicken. Melt the butter in a large skillet. Cook the chicken for 5 minutes and remove with a slotted spoon and set aside. Add the onion and garlic to the pan and saute until onion is translucent. Add the mushrooms and cook until browned. Pour in the white wine and let most evaporate. Add the chicken stock, cumin, oregano and the reserved chili paste bring to a boil. Reduce to a simmer and add the spinach. Let the spinach wilt a bit. Add the chicken and any juice back to pan.
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Step 3Mix the crema with the flour. Whisk the crema into the chicken mixture. Add the lime zest and juice. Serve the chicken mixture over rice and garnish with the red jalapenos
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