Chicken Breasts With Chiles And Arroz Blanco

Recipe Ingredients

8		Chicken breast halves - skinned and boned
		Salt and freshly ground - black pepper
4 tablespoons	60ml	Butter or margarine - divided
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - thinly sliced and (large)
		Into rings
2 lbs	908g / 32oz	Anaheim chiles - peeled and
		Divided or 4
1		(4 oz each) green - chiles, drained
1 cup	237ml	Milk - divided
2 tablespoons	30ml	Flour
2 cups	474ml	Sour cream
1		Cup grated cheddar - cheese

Recipe Instructions

Season chicken with salt and pepper. In large skillet, heat 2 Tbsp butter and oil. Add chicken and cook over medium high heat until light brown on both sides. Remove from pan and set aside. Cook onion in skillet until soft, but not brown. Cut all but 3 chiles into strips. Add strips to onion and cook over medium heat 5 minutes. Remove from heat and set aside. Place 3 whole chiles, 1/4 cup milk and 1/2 tsp salt in blender or food processor. Process until smooth. Add sour cream and blend a few seconds more. Set aside. Melt remaining 2 Tbsp butter in small saucepan. Blend in flour. Add 3/4 cup milk and cook, stirring until smooth and thickened. Remove from heat. Stir in sour cream mixture. Arrange half the chicken breasts in a casserole. Top with half the onion chiles mixture. Spread with half the sauce. Repeat layers. Bake, covered, @ 375for 25 minutes. Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes. Serve over beds of fluffy Arroz lanco. Makes 6 servings.

Arroz Blanco:

Melt 2 Tbsp butter or margarine in 2 to 3 quart saucepan. Add 1 cup uncooked rice and cook over moderate heat until golden, stirring often. Add 1/2 cup chopped onions and 2 cloves minced garlic, cook until onions are soft but not brown. Add 2 cups chicken broth and 1 tsp cumin seed. Bring to a boil, stir once or twice. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is adsorbed. Salt to taste.

Source:
Bob Kunz

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