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I add in Red Pepper and Celery to this recipe along with Green Chilis.  Also, it's been adapted to be Dairy and Gluten Free.  
Ingredients
  • 1/4 cup Canola Oil
  • 2 lbs. Chicken Breasts, cut into 3/4" pieces
  • 1-1/2 tsps. Cumin, ground
  • 1-1/2 tsps. Chili Powder
  • 1-1/2 tsps. Kosher Salt
  • 3/4 tsp. Ground Black Pepper
  • 2 Tbls. Butter
  • 2 Tbls. Canola Oil
  • 3/4 cup Yellow Onions, diced 1/4"
  • 1 Tbl. Garlic, minced
  • 1/2 cup Green Poblano Chiles, roasted, peeled, seeds removed, diced 1/4"
  • 1/2 cup All-Purpose Flour
  • 1 qt. Chicken Stock*
  • 2 Tbls. Salsa Verde*
  • 1-1/2 tsps. Chili Garlic Paste*
  • 1-1/2 tsps. Chipotle Tabasco®*
  • 3/4 tsp. Oregano, dried
  • 3/4 tsp. Brown Sugar
  • 1/4 tsp. Cumin, ground
  • 2 cups Canned White Beans, rinsed & drained
  • 3 Tbls. Sour Cream
  • 2 cups White Rice, cooked
  • 1/4 cup Pico de Gallo*
  • 1/4 cup Green Onions, chopped 1/4”
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