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Par-boil potatoes (10 mins) and carrots (4 mins). Set aside.
Cook chorizo. Cook chorizo about halfway through.
Saute onions and peppers. Add onions and poblano to chorizo and cook in chorizo oil in a large frying pan over medium heat. add oil if necessary. cook until onion is translucent, then add garlic and season with salt. Cook until garlic blooms.
Add tomato. Add Rotel, the measured teaspoon of salt, and cook until tomato has broken down into a sauce.
Add chicken, carrot and potato. Add carrots, potatoes, shredded chicken, and chicken broth. Cook until chicken and potato is hot and has soaked up some of the tomato sauce.
Serve. Stir in cilantro and serve with white rice