To make the rice, add all the ingredients (basmati rice, garlic butter, tomato and chicken bouillon, chicken stock, serrano pepper) in a rice cooker and cook on the same function that you cook white rice, or in a pot on low heat for 20 minutes or until the water dries out. In a bowl mix all the ingredients for the marinade (boneless chicken thighs, minced garlic cloves, minced ginger, cascabel pepper powder, cumin powder, salt, black pepper, lime juice, Mexican sour cream) and add the chicken, marinate for 3 hours in the fridge. In a pan on high heat add about 3 tablespoons of cooking oil and brown the chicken on both sides but don't fully cook it and take out of the pan and reserve for later. In the same pan add the butter and the onion and cook them until translucent. Chop the charred veggies (roma tomatoes, serrano peppers) and add them to the pan with the chicken stock and all the spices (sazon azafran, cumin powder, ginger powder, garlic powder, coriander powder, cascabel pepper powder) and simmer on low heat for about 10 minutes or until the veggies are soft, then add the crema and simmer for another 10 minutes. Put everything in a blender and blend very well. Add it back to the pan with the chicken and cook for 15 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F or higher. Serve with rice on the side and garnish with chopped cilantro.
