My first cousin is the executive chef at one of the only two five-star Southwestern restaurants in New Mexico. This is the finest among a number of recipes he has given me, and I would like to share it with you. It is an exotic meal that will please everyone from children to discriminating eaters. I would love to hears what you think of it.


  • You will need:
  • 1 large stewing pot
  • 1 16 oz. can of chicken broth
  • 4 lbs. uncooked, sliced chicken breast (fajita-sized slices)
  • 4 whole fresh jalapenos
  • 15 fresh green chile peppers (canned chile peppers are acceptable, jalapenos should be fresh if possible, however)
  • 6 chopped fresh tomatoes
  • 2 tablespoons of dried cilantro
  • 3 large onions
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 16 oz. can of pineapple juice
  • 1 orange minus the peel
  • 8 oz. of white rice (preferably basamati grain)
  • 2 lbs shredded cheddar or jack cheese
  • 10 large flour tortillas
  • 10 large corn tortillas
  • Optional:
  • 8 oz. of cognac (preferably Hennessy)


Boil chicken in broth with the cilantro, salt and pepper for 15 minutes, then lower heat to medium high and cook rice for 15. Then add in five minute increments (isn't this easy?) in this order: the pineapple juice, both varietys of peppers (chop them beforehand), the tomatoes, the onions, the cognac (if desired), the tortillas, and finally the orange. Place lid on pot, lower heat, and cook for 1.5 hours. Add cheese upon serving and enjoy.

Can be frozen, reheated and enjoyed with almost equal results.

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Submitted 6/13/05.
Source: Gourmet Chef
Submitted By: Tommy Rich
Gourmet Southwestern Stew