Directions
- 1Dice one large onion and two jalapeños.
- 2Add a big scoop of garlic.
- 3Season with salt, pepper, and tahin.
- 4Add two drained cans of fire-roasted corn.
- 5Pour in the juice of one lime.
- 6Place two chicken breasts on top of the vegetables.
- 7Season the chicken with salt, pepper, and more tahin.
- 8Place the juiced lime halves over each piece of chicken.
- 9Cover and cook on high for approximately 3 hours.
- 10Shred the cooked chicken and mix it in with the vegetables.
- 11Stir in 8 oz of sour cream.
- 12Add a couple of big handfuls of Colby Jack cheese.
- 13Let it sit until the cheese melts.
- 14Garnish with a little parsley.
- 15Serve over Spanish rice-a-roni and crumble queso fresco on top.
Ingredients
- 1 large onion diced
- 2 jalapeños diced
- 1 big ass scoop garlic
- a little bit salt
- a little bit pepper
- some tahin
- 2 cans fire roasted corn drained
- 1 lime juice
- 2 chicken breasts
- 8 oz sour cream
- a couple big handfuls Colby Jack cheese
- a little parsley
- Spanish rice-a-roni
- some queso fresco
Equipment
crockpot
Tips
- Add cilantro if you don't have the gene that makes it taste like soap.
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