RAJAS POBLANAS CON POLLO: ROASTED POBLANO PEPPERS IN A CREAM SAUCE WITH CHICKEN
This easy recipe for Rajas Poblanas Con Pollo is absolutely delicious. Just picture Roasted Poblano Peppers cut into strips (or "rajas" in Spanish) and prepared in a creamy, cheesy sauce with chicken strips and corn. It really is fantastic. Read on for the recipe.
Video
Equipment
- Skillet
- Tongs
- Cutting board
- Knife
- Plastic bag (for steaming roasted peppers)
- Spoon/spatula
Ingredients
- 4-6 Poblano peppers
- 1/2 A large onion, cut julienne style
- 2 Garlic cloves, minced
- 1 cup Corn kernels,fresh, frozen, or canned (drain liquid if canned)
- 1 1/2 cups Mexican Table Cream or Sour Cream
- 1/2 cup Milk
- 1 cup Shredded white cheese (Oaxaca, Manchego or Mozzarella)
- 1 1/2 tsp. Chicken bouillon
- Salt & pepper to taste
- 1 lb. Chicken cut into strips approx.
Instructions
- Roast poblano peppers so that they are charred on all sides.
- (This can be done directly over the flame of a gas stove burner. It can also be done on a skillet, in the top rack of your oven with the broiler on, or on an outdoor grill.)
- Once roasted, place peppers in a plastic bag and let them steam 10-15 minutes to loosen the skin.
- Remove skin, stems and seeds and cut peppers into strips. Set aside.
- In a large skillet over medium high heat, drizzle enough oil to coat the bottom of the pan.
- Once hot, add onions and sauteé a few minutes.
- Then add in minced garlic, chicken strips, salt, pepper, and chicken bouillon.
- Stir to combine and allow chicken to cook on all sides.
- When chicken is almost fully cooked, add in poblano rajas (strips) and corn kernels.
- Mix to combine.
- Once everything is heated through, lower burner to medium low and add Mexican Table Cream or Sour Cream and milk.
- Stir well, cover with lid and let it simmer approximately 10 minutes, stirring occasionally.
- Add in grated cheese and let it melt into sauce.
- Remove from burner and enjoy!
Notes
This recipe and video were created and produced by Marcy Inspired.
