Capas Pollo Nachos
What you need:
6 Boneless skinless chicken thighs or 3 Boneless skinless chicken breast
Goya Adobo seasoning w/o pepper
1 Tablespoon of Taco Seasoning
2 1/2 cups of Rice
2 teaspoons of Salt
2 tablespoons of Cilantro
1 tablespoon of Onion Powder
1 tablespoon of Butter
Pint of Heavy Cream
1 1/2 Cups of Blended Cheeses-Mozzeralla, Provolone, Parmesan, Romano, Fontina, Asiago, Monterey Jack, Colby, Sharp Cheddar Cheese
1/4 Cup of Chopped Sun-dried Tomatoes
1 Minced Garlic Clove
2 Tablespoons Olive Oil
5 Cups of Crushed Restaurant Style Tortilla Chips
Sour Cream and Chopped Green Onions for garnish
Cook rice according to packaging, after adding rice to water add 2 tsps of salt, 2 tbsps cilantro, 1 tbsp onion powder, 1 tbsp of butter and squeeze in juice from half of a Lime.
Cut raw chicken meat into 1/2-1 inch cubes (no bigger than an inch), pour on a tablespoon of Olive Oil and squeeze other half of lime juice onto chicken, toss (save a few drops of lime juice from the lime for later). Season chicken with Goya Adobo seasoning and the tablespoon of taco seasoning, toss until chicken is completetly coated.
Stir fry chicken into fry pan with a tablespoon or a thin layer of Olive Oil covering the pan on Medium-low heat. Stir occasionally to cook thoroughly.
Pour pint of Heavy Cream into sauce pan place on Medium-high heat. Whisk until froth appears, then remove from heat.
Once cream simmers down add cheeses and whisk until well incorporated (save enough cheese for garnish). Let sit to thicken.
While rice and chicken continue to cook. Saute Sun-Dried Tomatoes and Garlic in small fry pan with thin layer of Olive Oil.
Once rice is finish cooking, add Sun-Dried Tomatoes and Garlic. Stir in until well incorporated.
Use individual bowls or large platter and layer in the following order
Crushed Tortilla Chips, add the few drops of lime juice from lime
A thin layer of cheese sauce
Dalop (or two) of Sour Cream
Few Green Onions for garnish