Chicken with Poblano Strips

Name: Chicken with Poblano Strips
Yield: Serves 5 servings
Cuisine: American
Ingredients: 3 pieces chicken cutlets; 3 poblano peppers; 1/2 cup (125 ml) sour cream or Mexican crema; 1 can (about 7 oz/200 g) canned corn kernels, drained; 1 1/2 tablespoons (20 g) butter; 1/4 cup (60 ml) milk; Salt, to taste; 1 onion; 1 garlic clove; Black pepper, to taste; 1 teaspoon or 1 cube chicken bouillon powder or cube; 2 tablespoons oil

Berenice Moreno @cook_114713941

Guzmán Jalisco

This is a very tasty meal that's quick to make.

Berenice Moreno @cook_114713941

Guzmán Jalisco

This is a very tasty meal that's quick to make.

Saved

Ingredients

Serves 5 servings

3 pieceschicken cutlets
3poblano peppers
1/2 cup (125 ml)sour cream or Mexican crema
1 can(about 7 oz/200 g) canned corn kernels, drained
1 1/2 tablespoons (20 g)butter
1/4 cup (60 ml)milk
Salt, to taste
1onion
1garlic clove
Black pepper, to taste
1 teaspoonor 1 cube chicken bouillon powder or cube
2 tablespoonsoil

Saved

Steps

1

Roast the poblano peppers until the skins are charred. Place them in a bag, let them steam, then peel off the skins. Slice into strips.
2

Blend half of the poblano strips with the cream, salt, pepper, bouillon, and milk. Set aside.
3

Cut the chicken into pieces. In a pot with hot oil, brown the chicken with salt, garlic, and pepper. Remove and set aside.
4

In the same pot, melt the butter and sauté the onion, corn, and the remaining poblano strips.
5

Return the chicken to the pot and add the blended mixture. Adjust seasoning and let simmer for 5 minutes.