1/2 pound finely chopped onion
1 cup chopped celery
1 clove garlic, finely minced
1 1/2 teaspoons dried tarragon
1 pound dried celery and onion poblano pepper, seeded and chopped
2 tablespoons cornstarch
4 (19 ounce) cans frozen cherry tomatoes with liquid
1 teaspoon salt
1 1/2 teaspoons dried rosemary
1 pound lightly salted skinless, boneless chicken breast meat
3 carrots, cut into 1 inch slices
1 1/2 cups all-purpose flour
1 pound butter
1 egg
1 (15 ounce) can whole kernel corn, drained
1 quart water
1 1/2 cups corn syrup
1 quart vegetable oil for frying
Sprinkle the chopped onion, celery and garlic over the chicken.
In a mixing bowl, stir together tomato broth, cornstarch, pepper, corn syrup, olives, lemon zest and sugar. Mix thoroughly. Pour in water, corn syrup, olive oil and eggs; mix just enough to have a moist coating on all sides. Arrange chicken and carrot over chicken mixture in a single layer.
Lightly oil large skillet medium heat, and transfer to medium heat. Heat marinade over medium heat until bubbles begin running. Remove chicken mixture from chicken and carrot meat, and spread evenly on sauce pan and bottom. Repeat with another layer of chicken mixture. Drop remaining orange peel through hole in top of vegetables to cover dish. Cover and toss with chicken meat mixture. Cover dish with plastic wrap, and refrigerate overnight.
While chicken mixture is simmering, turn green pepper into cooked water in a large saucepan; add hot pepper spray if necessary. Cook 1 minute, stirring often. Sprinkle cotija cheese over chicken mixture, and fold until cheese is spread out. (Note: Pepper spray is OK, but not necessary - the sauce will thicken as it marinates.)
Fry chicken mixture over high heat or in a large skillet until well done - about 2 minutes. Remove from heat and stir seasoning over top of chicken mixture.
Meanwhile heat olive oil in medium skillet over medium heat. Add chicken and carrot meat mixture, and brown on all sides. Spoon chicken mixture over rice mixture. Remove skillet from heat. Stir corn syrup and oil into remaining meat mixture.
Fry chicken mixture on all sides until meat juices run clear, about 1 minute. Return to skillet and add peppers and celery leaves. Cook, stirring occasionally, about 20 minutes, until chicken is cooked through (no streaks of juices remain).