kaitmurph

Lots. Of. Edits.
PRE-STEPS: Used half a zucchini, which was the right call. Slice into quarter moons and “weep” (mix in salt to cover) for 20min in a colander. This prevents it from becoming mushy. Chop up half an onion (almost no recipe needs a full big yellow onion), the full poblano, and 3 cloves garlic - no to garlic powder.
1. Melt butter in pan. Sauté ground chicken, onion, poblano, palmful of salt (!), paprika, I used ancho chile powder cuz that’s what I had, and added a bit of cayenne.
2. Once chicken is cooked, add minced garlic and sauté 1 more minute. Taste and add salt if needed. (Do this every step if you don’t want it to be bland.)
3. Wipe off zucchini in a paper towel, add to skillet. Add 1 cup corn (2 is way much), 15oz jar Xochitl salsa verde, and ~.25cup Tapatio. Salt.
4. Stir in rice and 1 cup ONLY chicken broth. Boil, 15min simmer, remove from heat 5 min, top with 1.5c Monterey Jack, leave another 5 min. No baking, it melts.
Serve with sour cream, scallions.

Had to add a bunch of salt and cayenne. Chili casserole.