Season chicken with salt and pepper

Place chicken in a roasting pan or baking dish and bake, uncovered, at 350 degrees Fahrenheit for 20 minutes, or until cooked

Heat 2 tablespoons of vegetable oil in a saucepan, and lightly sauté poblano pepper until skin starts to separate

Peel skin from poblano pepper and remove all seeds

Slice onion, bell pepper, and poblano pepper into strips

Heat remaining 3 tablespoons of oil in a large, heavy skillet

Add crushed garlic clove and let cook for about a minute

Add chorizo sausage to garlic oil

Let chorizo cook through before adding the onion, red pepper, and poblano strips

Cook over medium-high heat until onions and peppers are soft

Add sour cream, half-and-half, black pepper, and salt to the skillet

Stir together and let simmer for 3 minutes

Take the cooked chicken out of the oven and cut into strips

Serve by placing a portion of the chorizo/pepper mixture on the plate and stacking a chicken breast half on top

Sprinkle the top of each chicken breast with Monterey Jack cheese

To make the newer version, follow the directions on the box of yellow rice and cook in the microwave

Follow all the same steps as above, but leave out the chorizo from the sauce

To serve, place yellow rice on the plate and layer the creamy pepper and onion mixture over it

Top with sliced chicken breast and sprinkle Queso Fresco, green onions, or fresh chives over the top