Ingredients
-
3
-
2
-
1
-
1
-
2
-
3
-
2
-
8
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Rinse the Chicken Breasts, Pat Dry, and Brush With Oil. |
|
2
Done
|
Season With Salt and Pepper. |
|
3
Done
|
Slice Onion Into Rings 1/4 Inch Thick, but Don't Separate the Rings. |
|
4
Done
|
Rinse the Poblano Pepper and Pat Dry. |
|
5
Done
|
Grill the Onion, Pepper and Chicken Over Medium Heat For 10 to 15 Minutes, or Until the Vegetables Are Soft and Chicken Is Cooked Through. |
|
6
Done
|
Place the Pepper in a Small Paper Sack While It Is Still Hot and Let It Cool For 20 Minutes, Then Peel Off the Skin and Scrape Out the Seeds. |
|
7
Done
|
Chop the Onion, Pepper and Chicken Into Bite-Size Pieces. |
|
8
Done
|
Melt Butter in a Large Heavy Pot Over Low Heat. |
|
9
Done
|
Saute Garlic and Mushrooms in the Butter For 5 Minutes or Until Softened. |
|
10
Done
|
Add the Chicken, Onions, Pepper, Corn and 2 Cups of Water. |
