Authentic home cooking from Mexico, with US measurements. 
Creamy Chicken with Poblano Peppers (Rajas con Pollo a la Crema)
This recipe won first place in the 2011 "Your Recipe to Lift Your Spirits!" contest in a Uruguayan magazine, @animodemujer, earning a $100 prize. It's a delicious dish to make for someone special.
Creamy Chicken with Poblano Peppers (Rajas con Pollo a la Crema)
This recipe won first place in the 2011 "Your Recipe to Lift Your Spirits!" contest in a Uruguayan magazine, @animodemujer, earning a $100 prize. It's a delicious dish to make for someone special.
Open in Cookpad AppSteps
- 1
Boil the chicken breast with salt to taste, a piece of onion, and a small garlic clove or half of a large one. Once cooked, shred the chicken.
- 2
Roast the poblano peppers and place them in a plastic bag, keeping it closed until you finish roasting all the peppers. This will help the skins peel off easily when washed. Slice the peeled peppers into strips and remove the veins to reduce spiciness.
- 3
Slice the onion into strips and finely chop the garlic.
- 4
Sauté the onion and garlic in 4 tablespoons of olive oil until they become translucent.
- 5
Add a little of the chicken broth, then add the poblano pepper strips, corn, and shredded chicken. Stir everything together over low heat. Add the milk, and finally stir in the cream.
- 6
Let simmer for 5 minutes over low heat, then turn off the heat and keep covered.
- 7
Serve with white rice, a lettuce and tomato salad, and enjoy with tostadas or as a sandwich filling.
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