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18
1½ cups
long grain rice
3 cups
low-sodium chicken broth
1
4-ounce can diced green chiles
1
small white onion, diced
1 lb.
boneless, skinless chicken breasts, cut into ½-inch
pieces
1 tsp.
salt
¼ tsp.
cayenne pepper
6
flour tortilla wraps
1 cup
lowfat sour cream
2 tbsp.
fresh cilantro, chopped
1 tbsp.
fresh chives, chopped
1 cup
Monterey Jack cheese, shredded
Place the rice, chicken broth and chiles in the inner cooking pot. Stir with
a long handled plastic spoon. Add the onion, chicken meat, salt and
cayenne pepper. Press the POWER button to turn on the rice cooker.
Cover with tempered glass lid and press the WHITE RICE button.
While the chicken and rice cook, loosely wrap the four tortillas in a paper
towel and place them in the stainless steel steam tray. Combine the sour
cream, cilantro and chives in a small bowl. After the rice has cooked for
25 minutes, open the tempered glass lid, keeping hands and face away
to avoid steam burns, and use oven mitts to place the tortilla-filled
stainless steel steam tray into the rice cooker. Cook for an additional 5
minutes. Using oven mitts, remove the stainless steel steam tray and
check the chicken with the tip of a knife to determine that the chicken is
cooked through and no pink remains. Add the sour cream mixture to the
rice, carefully replace the stainless steel steam tray with the tortillas and
steam for an additional 3 minutes.
When done, spoon the Monterrey Green Chile Chicken equally into the
wraps. Layer the cheese over all and wrap. Serves 4.
Monterrey Green Chile Chicken Wraps
1½tazas
arrozde
granolargo
3tazas
consoméde
pollobajo
ensodio
114gramos
chilesverdes
encubos
delata
1
pequeñacebolla
blanca,picada
encubos
0,45kg
pechugasde
pollosin
huesoy
sinpiel,
cortadas
enpiezas
de1,27cm
1cucharadita
sal
¼cucharadita
pimientade
Cayena
6
rollitosde
tortillade
harina
1taza
cremaagria
bajaen
grasa
2cucharadas
cilantrofresco,
picado
1cucharada
cebollinesfrescos,
picados
1taza
quesoMonter
eyJack,
desmenuzado
Colocarel
arroz,el
consoméde
polloy
loschiles
enla
ollainterior.
Removercon
uncucharón
deplástico
conmango
largo.Agregar
la
cebolla,el
pollo,la
saly
lapimienta
deCayena.
Prendala
arrocera
presionandoel
botónde
Poder.Cubrir
ypresionar
elbotón
deWHITE
RICE.
Mientrasel
polloy
elarro
zse
cocinan,enrollar
holgadamentelas
cuatro
tornillasen
unatoalla
depapel
ycolocarlas
enla
charola
devapor.
Combinarla
cremaagria,
elcilantro
ylos
cebollinesen
untazón
chico.
Despuésde
queel
arrozse
hayacocinado
por25
minutos,abrir
latapa,
conservandolas
manosy
lacara
lejospara
evitarquemaduras
porel
vapor,y
usarguantes
térmicos
paracolocar
lacharola
devapor
rellena
detortillas
enla
arrocera.Vaporice
por5
minutosmás.
Utilizando
guantestérmicos,
sacarla
charolade
vapory
revisarel
pollocon
la
puntade
uncuchillo
paradeterminar
queel
polloestá
completamente
cocidoy
nohay
porcionescolor
rosa.Agregar
lamezcla
decrema
agriaal
arroz,volver
acolocar
lacharola
devapor
conlas
tortillasy
vaporizarpor
otros3
minutos.
Cuandose
hayaterminado,
colocarel
pollocon
chileverde
estilo
Monterreyde
maneraequitativa
enlas
tortillas.Colocar
unacapa
de
quesoJack
encimay
enrollar.
Rinde4
porciones.
Rollitosde
pollocon
chileverde
estiloMonterrey
18
RECIPES
RECETAS