Verde Chicken over Brown Rice

You will need:

• 1 can Las Palmas green enchilada sauce
• 1/4 cup chicken broth
• 3-4 chicken thighs
• Brown rice
• White onion
• Ortega diced jalapenos (optional)
• Cayenne Pepper
• Pepper
• Salt
• Sour Cream

Prep:

1. Cut chicken into bite size pieces 
2. Rough chop about 1/4 cup Onion (or more if desired)  
3. Heat a sauce pan with a tablespoon of vegetable oil
4. Steam 1 cup (per 2 people) Brown rice. Salt the water.

Throw the chicken into the oil and let chicken brown for about 2 minutes. 

Once the chicken is brown on both sides, add Enchilada sauce, Chicken Broth, diced jalapenos to your liking, half a tablespoon cayenne pepper (+/-), pinch of pepper and pinch of salt. Simmer about 20 minutes until onions are soft.

Spoon Brown rice into a bowl and cover with chicken enchilada sauce. Garnish with sour cream and serve with warm tortillas.