Pollo con Papas y Rajas

Updated at: Thu, 17 Aug 2023 10:01:32 GMT

Step 1

1. In a bowl, boil the tomatoes, 1/4 of the onion, and garlic cloves for 10 minutes or until the tomatoes blister.

Step 2

2. Once boiled, add to a blender with 1/2 c of the water, 1 tbsp salt, and 2-4 chipotle peppers (the more you add, the spicier the salsa will be). Put to the side.

Step 3

3. While the tomatoes boil, char the poblano peppers using your preferred method. I place them in the air fryer at 400* F for 10 minutes. Once done put in a bag so they can “sweat” and put to the side.

Step 4

4. Chop the remainder of the onion, potatoes, zucchini, and chicken.

Step 5

5. Add 0 calorie oil spray to a pan and chopped chicken. Cook for 5 minutes.

Step 6

6. Add in potatoes, onions, and salsa. Combine well and add seasonings of choice. Cover and cook for 10 minutes.

Step 7

7. Add in the bag of frozen and zucchini. Cook for an additional 10-15 minutes or until the the potatoes are cooked through.

Step 8

8. While is cooking, take the poblano peppers out of the bag and peel the skin off, cut in slices, and remove the seeds.

Step 9

9. Add to the sliced poblano peppers to the chicken mixture. Give it a good stir.

Step 10

10. Each bowl will get about 2-2.5 cups of the chicken mixture.

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Easy

Delicious

Spicy

Makes leftovers