Categories: Mexican

Ingredients

• 4-6 chicken thighs with bone and skin
• 1 bunch green onion
• 4-5 garlic cloves
• 1 bag sugar snap peas
• Queso fresco
• Salt and pepper
• Flour
• 2 cups chicken broth
• Small container of sour cream
• Basmati rice

Directions

1. Put rice on To cook

2. Coat the chicken with salt and pepper and dip into flour

3. Braise the chicken on both sides- about two min per side

4. Heat the oven to 395 – bake chicken for 22-25 min

5. Chop garlic and green onions and saute in olive oil

6. Add chicken broth and let simmer

7. Add snap peas and heat through

8. When chicken is done, take it out and add sour cream and heat through

9. Serve rice, chicken and sauce and veggies and garnish with queso fresco cheese

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