This is another favorite dinner and it's quick and easy!
Only a few ingredients are needed.
Chicken and Poblano Peppers:
4 boneless skinless chicken breasts-cube and saute in olive oil
4 sweet green frying peppers-sliced
4 poblano peppers-sliced
1 jalapeno pepper-seeded, minced
2 garlic cloves-minced
2 cans fire roasted diced tomatoes-with juice
1 can diced tomatoes-with juice
1 white onion-halved and sliced
Sea salt and course ground pepper to taste
Jasmine Rice-cook according to package directions.
Saute cubed chicken in light olive oil, when done set aside. Saute peppers, garlic and onion until tender. Add chicken and canned tomatoes with juice to peppers and simmer for about 10 minutes. Serve over Jasmine rice. Enjoy!
I am linking to:
Stone Gable for On The Menu Monday
This Chick Cooks for These Chicks Cooked Party
Miz Helen's Country Cottage for Full Plate Thursday