Mexican Chicken and Rice Hotpot Recipe with Avocado Crèma

Preheat the oven on high.

Place olive oil, onion, garlic on a baking sheet, transfer to oven and bake/broil for 3 - 5 minutes.

Remove from the oven, add to a blender along with the canned tomatoes and blend until smooth.

In a pot over medium heat, add the blended mixture, chili powder, cumin, coriander, oregano and chicken stock, salt, pepper.

Bring the mixture to boil and simmer on low heat for 20 to 25 minutes.

For the Avocado crema, place all the ingredients in a blender or a food processor and blend until smooth. Move to a bowl.

For the serving, add rice to a bowl and place grilled chicken strips on it. Pour the broth with a ladle. Serve Hot!

Equipment Needed

Spice Level:

Dietary