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People. Poultry. Planet.

At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team


Ingredients

Ingredients

ROCKY® Free Range Boneless Skinless Chicken Breast Filets
1 tbsp. olive oil
1 large yellow onion, diced (about 1 ½ cups)
1 medium green bell pepper, cored and diced (about 1 cup)
1 medium red bell pepper, cored and diced (about 1 cup)
2 medium tomatoes, chopped (about 1 ½ cups)
2 medium zucchini, chopped (1 ¼ cups)
2 tsp. ground cumin
2 tsp. fine sea salt
1 tsp. hot or mild chili powder
1 tsp. garlic powder
1 tsp. smoked paprika
1/2 tsp. ground black pepper
32 oz. unsalted chicken stock
  Salt to taste
  Shredded cheese, optional
  Tortilla chips, optional
  Chopped avocado, optional
  Sliced green onions, chopped
  Pickled jalapenos, optional
  Chopped cilantro, optional
  Sour cream, optional
Method

Method

1 Add the oil to a 6-quart Instant Pot. Press the Sauté button. Add onion and bell peppers. Once the vegetables begin to sizzle, cook for 3 minutes. Turn off the Sauté function.
2 Stir in tomatoes and zucchini. Stir in the cumin, salt, chili powder, garlic powder, smoked paprika, and pepper. Set the chicken breasts on top of the vegetables, nestling them in for a tight fit. Pour in the stock.
3 Set the vent to Seal. Set the Instant Pot to Manual, High Pressure, 20 minutes. When it’s done cooking let the vent release naturally for 25 minutes. Remove the lid.
4 Use two forks to carefully shred the chicken into large chunks in the pot. Stir to combine all ingredients. Ladle into bowls and serve with optional toppings on the side.

CHECK OUT OUR RECIPE BOOKLET!

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