Ingredients🌿 : Serves 3-4 people 

For the chicken : 

– 5 boneless chicken thighs 

– 4 Hatch Green Chile peppers also called New Mexican peppers 

– Olive oil 

– 2 cloves of garlic diced

– 1 can of cream of mushroom soup (10.5 oz) 

– 1 medium onion thinly sliced 

– 4 bay leaves 

– 4 cloves 

– 4-5 whole peppercorns 

– 1/2 teaspoon paprika 

– 1 cup milk 

– 1/2 cup parmesan cheese grated 

– Salt 

– 1 chicken broth

– French fried onions 

For the tomato rice 

– 2 cups of white rice

– 4 cups of chicken broth 

– 2 tablespoons of butter

– 3 bay leaves

– 3 cloves

– 1/2 onion diced

– 1 can of tomato paste (8 oz) 

– 1 Lime

– Chopped parsley

How to – Charr your green chiles on an open flame for about 3 minutes each, use tongs! And then throw them in the air fryer for about 10 minutes. Until the skin is blackish and the pepper is soft. Cut them open and make sure you take all the seeds out. And then chop up the peppers. 

In a oven safe dish/ Dutch oven, heat up some olive oil, add the garlic, bay leaves, cloves, pepper corns, and onion. Sauté for about 2-3 minutes on medium heat. Add in the peppers. Mix well. Then add the paprika and salt. And the chicken, Parmesan and milk. Cover and bring to a boil. 

Set the oven to 350. Once it’s done heating, place the chicken mixture in a 

microwave safe dish in the oven for 25 minutes. 

Once cooked, take it out and add fried onions on top. 

For the tomato rice – In a pot, heat up the butter, bay leaves and cloves. And add the rice. Add the tomato sauce. Sauté together for about 3 minutes. Add the chicken broth, cover and bring to a boil. 

Cook for 15 minutes or so until rice is cooked and then squeeze a fresh limes juice on top. 

Add chopped parsley on the rice and chicken. Serve together or separately, it’s delicious either way 😍✨