Directions
- 1Dice one large onion and two jalapenos.
- 2Add a big scoop of garlic to the diced onion and jalapenos.
- 3Season with a little bit of salt, pepper, and some tahine.
- 4Add two drained cans of fire roasted corn.
- 5Squeeze the juice of one lime into the mixture.
- 6Lay two chicken breasts on top of the mixture.
- 7Season the chicken with a little salt, pepper, and more tahine.
- 8Place the juiced lime halves over the top of each piece of chicken.
- 9Cover and cook on high for approximately 3 hours.
- 10After 3 hours, shred the 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 (or pepper jack if preferred).
- 13Let it sit until the cheese melts.
- 14Add a little parsley for garnish.
- 15Serve over Spanish rice-a-roni and crumble some queso fresco over the top.
Ingredients
- 1 large onion diced
- 2 jalapenos diced
- 1 big scoop garlic
- a little bit salt
- a little bit pepper
- tahine
- 2 cans fire roasted corn drained
- 1 lime juice
- 2 chicken breasts
- 8 oz sour cream
- 2 big handfuls Colby Jack cheese
- a little parsley
- Spanish rice-a-roni
- queso fresco
Equipment
crockpot
Tips
- Add cilantro if you like the taste.
- Serve over Spanish rice-a-roni and crumble queso fresco on top.
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