Jalapeño Chicken

A favorite in the Rice household is our version of Jalapeño Chicken. It’s fantastic reheated for leftovers too!


  • 1 1/2 lbs skinless chicken breast, split & cubed
  • 1 cup of white Mexican Hominy
  • 1 onion chopped
  • 1 cup sliced mushrooms
  • 6 hand roasted jalapeño peppers
  • 1 fresh “red” jalapeño pepper
  • 1 red tomato diced
  • 1 cup Green tomato sauce or tomitilloes sauce


  1. Sauté the Hominy, mushrooms, onion, red tomato until not quite soft. 
  2. Remove from pan.
  3. Sauté chicken breast cubes until cooked.
  4. Add the first sauté veggies back into the pan with the chicken.
  5. Add in your green sauce.
  6. Add in the roasted jalapeño peppers.
  7. Stir until even.
  8. Add in your fresh red jalapeño pepper. 
  9. Lower heat and let sit for approximately 5 minutes.
  10. Serve over rice. 


Let me know how you like it!

Mrs. Kay L Rice

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