Rajas with Cream and Corn, Served with Chicken Breast and Rice

Name: Rajas with Cream and Corn, Served with Chicken Breast and Rice
Ingredients: As needed, poblano peppers; 1-2 containers Mexican-style table cream (such as Nestlé Media Crema); 1 can corn; Chicken bouillon powder, to taste; 1 tablespoon butter (about 14 grams)

Betsy baes @cook_15298886

San Luis R.C

Rajas with Cream and Corn, Served with Chicken Breast and Rice

Betsy baes @cook_15298886

Saved

Ingredients

As needed, poblano peppers
1-2 containersMexican-style table cream (such as Nestlé Media Crema)
1 cancorn
Chicken bouillon powder, to taste
1 tablespoonbutter (about 14 grams)
For the chicken breast, I used a packet of herb-seasoned skillet cooking paper

Saved

Steps

1

Rinse the poblano peppers and roast them over the stove.
2

Once all the peppers are roasted, place them in a plastic bag for about 5 minutes. Then peel off the skins, remove the seeds, and slice into strips.
3

Add 1 tablespoon of butter to a skillet and add the poblano strips. Let them cook until they get a bit of color, then add the cream, salt or chicken bouillon, pepper, and corn. Mix well and let simmer for a few minutes. While the rajas are cooking, prepare the chicken breasts by wrapping them in cooking paper and placing them directly in a skillet without oil. Once everything is ready, serve.